Creole Rice Salad
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Why I Love This Recipe
Ingredients You'll Need
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
Questions, Comments & Reviews
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