Red Bean And Rice Salad
A vibrant, protein-packed salad combining smoky turkey sausage, red beans, brown rice, and fresh vegetables, dressed with tangy vinegar and mustard—perfect for a hearty, flavorful meal.
Ingredients
- 1/2 lb smoked low-fat turkey sausage in casings ⓘ
- 1 cup plus 3 tablespoons garlic red wine vinegar ⓘ
- 1 (15 or 16 oz) can red beans, drained and rinsed ⓘ
- 1 cup cooked brown rice ⓘ
- 1/2 cup cucumber, peeled, seeded and diced ⓘ
- 1/2 cup sweet red pepper, cored, seeded and diced ⓘ
- 1/4 cup celery, diced
- 1/4 cup green onions, thinly sliced ⓘ
- 1 tablespoon extra virgin olive oil ⓘ
- 2 teaspoons coarse grain mustard ⓘ
- 1 tablespoon fresh thyme, minced ⓘ
- 1 clove garlic, minced ⓘ
- 1/2 teaspoon hot red pepper sauce ⓘ
- salt to taste ⓘ
Instructions
- Combine sausage and 1 cup vinegar in a nonreactive saucepan; bring to a boil over medium heat.
- Cover, reduce heat to low and simmer for 5 minutes, or until sausage is cooked through.
- Remove sausage from vinegar; cut into 1-inch pieces and set aside.
- In a large bowl, combine red beans, cooked brown rice, diced cucumber, diced red pepper, diced celery, and sliced green onions.
- In a small bowl, whisk together 3 tablespoons vinegar, olive oil, mustard, minced thyme, minced garlic, hot red pepper sauce, salt, and black pepper.
- Pour dressing over the salad ingredients and toss to combine.
- Add the cooked sausage pieces to the salad and gently mix.
- Serve immediately or chill before serving for more flavor.
Tips & Substitutions
For a vegetarian option, substitute smoked turkey sausage with tempeh or a hearty plant-based sausage. You can also use quinoa instead of brown rice for a different texture. If you prefer a tangier salad, increase the vinegar slightly or add a splash of lemon juice. Fresh herbs like parsley or cilantro can enhance the flavor profile significantly.
Serving Suggestions
This Red Bean and Rice Salad is perfect as a light lunch or as a side dish for grilled meats, making it a great accompaniment to dishes like Turkey Burger Supper. For added crunch, serve with a side of crispy pita chips or crusty bread. Garnish with additional green onions or fresh thyme for a pop of color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld and improve if you let it chill for a few hours before serving. To reheat, gently warm in the microwave or on the stove, adding a splash of water or vinegar to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Red Bean And Rice Salad contains roughly 619 calories, with 10g protein, 73g carbohydrates, and 35g fat. It is an excellent source of iron (219% of the Daily Value), dietary fiber (56% of the Daily Value), and vitamin C (51% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 608mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad in advance?
Yes, this salad is great for meal prep. You can prepare it a day ahead of time and store it in the refrigerator. The flavors will deepen and develop overnight, making it even more delicious when served cold or at room temperature.
What can I use instead of red wine vinegar?
If you don't have red wine vinegar, you can substitute it with apple cider vinegar or white wine vinegar. Both will provide a similar tangy flavor, though the salad's taste may vary slightly depending on your choice.
Is this salad gluten-free?
Yes, this Red Bean and Rice Salad is naturally gluten-free, as it contains no wheat or gluten-containing ingredients. However, always double-check the labels on your ingredients, especially the mustard, to ensure they meet gluten-free standards.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).