Photography by John O’Hagan Recipe Development by by Vanessa Rocchio Styling by Maghan Armstrong
Smoky, tangy, and packed with texture, this red bean salad is finished with lemon, Creole mustard, and crisp romaine.
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
- 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.
- 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.
- 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.
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.
