Red Bean Salad
 
Makes 6 servings
Ingredients
  • ½ pound andouille sausage, chopped
  • 2 slices thick-cut bacon, chopped
  • 1 (15-ounce) can dark red kidney beans, rinsed and drained
  • 1 small red onion, sliced
  • 1 roasted red bell pepper*, chopped
  • 2 cups grape tomatoes, halved
  • ¼ cup chopped fresh parsley
  • ¼ cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Creole mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon chopped fresh thyme
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • 1 small head romaine lettuce, chopped
Instructions
  1. In a medium skillet, cook andouille and bacon over medium heat, stirring occasionally, until crispy and browned. Remove from skillet using a slotted spoon, and let drain on paper towels.
  2. In a large bowl, combine beans, onion, bell pepper, tomatoes, parsley, oil, vinegar, lemon zest and juice, mustard, salt, thyme, black pepper, and cayenne. Stir in andouille mixture. Refrigerate for at least 2 hours.
  3. When ready to serve, toss red bean mixture, and serve over lettuce.
Notes
Kitchen Tip
Dried beans are an easy swap for canned. One pound yields 6 to 7 cups cooked. To prep, sort and rinse, then soak in a bowl with 2 to 3 inches of water overnight (they’ll double in size). Drain, add about 10 cups fresh water, and cook 1 to 2 hours until tender. Rinse, then refrigerate or freeze.
Recipe by Louisiana Cookin' at https://louisianacookin.com/red-bean-salad/