Cookin’ with Nino: Red Bean and Rice Salad with Tabasco Vinaigrette

Cooking with Chef Nino
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Red Bean and Rice Salad with Tabasco Vinaigrette

By: Ben Thibodeaux, Chef | Jack and Jakes

(An EatFitNOLA recipe)

Makes 4 servings:


  •  1 cup cooked brown rice
  •  2 cup cooked red beans
  • 1 cup fresh spinach, julienned
  •  4 ounces Tabasco Vinaigrette


Chill ingredients, then combine and chill for another 30 minutes prior to serving.

Tabasco Vinaigrette:


  • 1 small yellow onion, chopped
  • 1 rib celery, chopped
  • 1 clove garlic
  • 1/2 small green bell pepper, chopped
  •  1/2 small red bell pepper, chopped
  • 6 ounces Tabasco
  • 10 sprigs fresh thyme, picked (~1 Tablespoon)
  •  1 Tablespoon Creole mustard
  • 2 cups salad oil
  • Salt and pepper to taste


Combine all ingredients, except oil, in a blender and purée till smooth.  Slowly drizzle in oil in a steady stream until fully incorporated.  Transfer to a covered container and refrigerate till ready to serve.

Per serving: 290 calories, 15 grams total fat, 1 gram saturated fat, 105 milligrams sodium, 33 grams carbohydrates, 8 grams fiber, 1 gram sugar, 9 grams protein


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