CREOLE RICE SALAD

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 cups cooled, cooked rice
  • 3/4 cup celery, finely chopped
  • 1/2 cup bell pepper, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1/4 cup green onion tops, finely chopped
  • 1/2 cup yellow onion, finely chopped
  • 1/4 cup + 1 tablespoon olive oil
  • 1 tablespoon apple cider or white wine vinegar
  • 2 tablespoons Creole or whole grain mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Splash of hot pepper sauce

Directions

  • 4 cups cooled, cooked rice
  • 3/4 cup celery, finely chopped
  • 1/2 cup bell pepper, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1/4 cup green onion tops, finely chopped
  • 1/2 cup yellow onion, finely chopped
  • 1/4 cup + 1 tablespoon olive oil
  • 1 tablespoon apple cider or white wine vinegar
  • 2 tablespoons Creole or whole grain mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Splash of hot pepper sauce
  • In a large bowl, combine all the rice with the vegetables and toss to combine. In a small bowl, combine olive oil, vinegar, mustard, and seasonings. Whisk to combine. Pour dressing over salad and toss to mix well. Cover and refrigerate for 2 – 3 hours before serving.
  • Serve Creole Rice Salad chilled on a bed of greens or in a hollowed out tomato. Great as a stuffing for a chilled, parboiled bell peppers too.
  • Cook’s Notes:
  • The rice is best at room temperature.
  • Add 1 or more of the following, if desired:
  • 1/2 cup of sliced green olives
  • 5 coarsely chopped hard-cooked eggs
  • Chopped pickled peppers or okra, to taste

Notes

Categories: Cajun  Dinner  Rice  Salad  Side Dish 

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