Recipe: Red Beans and Rice Salad with Tabasco Vinaigrette
Burgers are America's favorite food, so featuring a burger--whether it's beef, buffalo, lamb or swordfish—as the centerpiece of a party is a foolproof idea for entertaining. But burgers alone, a party does not make. You need sides and starters and something sweet. Burger Parties: Featuring Winning Recipes form Sutter Home Winery's Build a Better Burger® Contest serves up main event recipes, plus all the extra fixin's for sixteen summer gatherings—and some of the extras are worthy of their own place in the culinary sun.
1/4 cup white wine vinegar
1 tablespoon Creole mustard
2 teaspoons Tabasco pepper sauce
11/2 teaspoons minced or pressed garlic
1 teaspoon kosher or coarse sea salt
1/2 cup extra-virgin olive oil
2 (15-ounce) cans small red beans, drained and rinsed
3 cups cooked long-grain white rice, at room temperature
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
1/2 cup diced (1/4 inch) celery
1/2 cup very thinly sliced green onions, including green tops
1/4 cup diced (1/4 inch) carrot
1/4 cup finely chopped fresh flat-leaf parsley
To make the vinaigrette, combine the vinegar, mustard, pepper sauce, garlic, and salt in a small bowl and whisk to blend well. Add the oil and whisk until emulsified. Taste and add more pepper sauce and salt, if desired.
Shortly before serving, combine the beans, rice, bell peppers, celery, green onions, carrot, and parsley in a large bowl. Add the vinaigrette and toss to coat.
To serve, transfer the salad to a serving platter or bowl.
Reprinted with permission from Burger Parties: Recipes from Sutter Home Winery’s Build a Better Burger Contest by James McNair and Jeffrey Starr, copyright © 2010. Published by Ten Speed Press, a division of Random House, Inc.