Red Bean Salad
Cuisine: Creole
  • For the salad:
  • 3 15 oz. cans of red beans*
  • 1 tsp. celery salt**
  • 1 shallot, finely minced
  • ¼ cup celery, diced
  • ¼ cup bell pepper (any color), diced
  • 1 tablespoon thyme leaves (or one tsp. dried thyme)
  • ½ cup parsley, finely chopped
  • ½ cup chives (or green onions), sliced thinly
  • For the dressing:
  • ⅓ cup oil (olive oil if possible)
  • ¼ cup lemon juice, scant
  1. Mix all dry ingredients making sure that the thyme leaves are stripped from the branch before mixing.
  2. Whisk together the oil and lemon juice (or white vinegar) and season to taste with salt and pepper.
  3. If possible it's nice to make a couple of hours before serving to let the flavors marry.
* Or equivalent amount of dried red kidney beans cooked according to package instructions.
**I usually use Cambridgeshire Seasoning from Savory Spice.
Recipe by The FrangloSaxon Cooks at