Red Beans and Rice Salad, adapted from Taste of the South

Makes 8 servings


3 cups chicken stock

2 cups Jasmine rice

1 bay leaf

Creole Vinaigrette, recipe follows

1 (15-ounce) can dark kidney beans, drained and rinsed

1 (15-ounce) can light kidney beans, drained and rinsed

1/2 pound thick-cut deli ham, diced

1/2 yellow bell pepper, seeded and diced

1/2 cup sliced celery

1/2 cup grape tomatoes, halved

1/4 cup chopped red onion

2 green onions, thinly sliced (green and white parts)

3/4 teaspoon kosher salt

1/2 teaspoon coarse ground pepper

2 tablespoons chopped fresh Italian parsley

2 tablespoons chopped fresh oregano

1 tablespoon chopped fresh celery leaves

Bring the chicken stock to a boil in a medium saucepan over high heat. Stir in the rice and bay leaf, cover, and reduce the heat to medium-low. Simmer until all the liquid is absorbed, about 15 minutes. Remove from the heat and let the rice sit, covered, for 5 minutes. Fluff the rice with a fork and transfer to a large mixing bowl. Pour the vinaigrette over the rice and stir to combine.

Add the beans, ham, bell pepper, celery, tomatoes, onion, salt, pepper, parsley, oregano and celery leaves. Stir to combine. Refrigerate until ready to serve. Serve chilled or at room temperature.

Creole Vinaigrette

3/4 cup olive oil

1/4 cup rice-wine vinegar

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh oregano

1/2 teaspoon Creole seasoning

Whisk the olive oil, vinegar, thyme, oregano and Creole seasoning in a small bowl until combined.