Kidney Bean and Rice Salad with Bacon and Cider Vinegar
Smoky bacon, fruity cider vinegar and an entire bunch of scallions add loads of flavor, while red bell pepper and celery bring sweetness and crunch.
- Makes4 to 6 servings
- Cook Time25 minutes
- 2
Red beans and rice, a Louisiana classic, inspired this salad. Smoky bacon, fruity cider vinegar and an entire bunch of scallions add loads of flavor, while red bell pepper and celery bring sweetness and crunch. Straight from the can, beans are bland, but heating them with seasonings ensures tastiness on the inside as well as on the outside because as the beans cool, they soak up lots of flavor. Serve the salad at room temperature.
Step 1
In a 12-inch skillet over medium-high, cook the bacon, stirring occasionally, until browned and crisp, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate; set aside. Pour off and discard all but 2 tablespoons of the fat from the skillet.
Step 2
Return the skillet to medium-high, add the oil, scallion whites, vinegar and ½ teaspoon each salt and pepper. Bring to a simmer, scraping up any browned bits. Add the beans and cook, uncovered and stirring occasionally, until heated through, 3 to 5 minutes.
Step 3
Transfer the bean mixture to a medium bowl. Add the rice, celery, bell pepper, scallion greens and bacon; toss to combine. Taste and season with salt and pepper. Serve at room temperature.
