Kidney bean and brown rice salad with roasted red peppers, Fuji apple and sherry vinaigrette
The Culinary Institute of America · 6 min video
Read about kidney beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- canned kidney beans
- brown rice
- diced apple
- diced cucumber
- roasted red peppers
- shallot
- toasted almonds
- spinach
- olive oil
- sherry vinegar
- lemon juice
- garlic
- salt
- pepper
- Italian parsley
- water
Cook the brown rice by the pasta method: add it to a pot of boiling water, boil until done and drain.
Cook the rice ahead so it is cold when the salad is folded together.
Whisk olive oil, sherry vinegar, garlic and lemon juice with a touch of pepper and a touch of salt.
With dried tarragon instead, heat the vinegar, add the dried tarragon, then make the vinaigrette.
- ½ cup diced celery
Cut the celery into strips, then across into a small dice.
Peel the cucumber lightly, cut it in half, scrape out the seeds with a spoon and cut it into small dice.
Combine the brown rice, diced apple, cucumber and celery, chopped shallot, roasted red pepper and chopped Italian parsley.
Assembling and dressing the salad