LUNDI GRAS RED BEANS and RICE SALAD

Lundi Gras red bean and rice salad 

Makes 12 main dish servings, more as a side 

DRESSING: 

1/3 cup Steen's cane vinegar or red wine vinegar 

1 tablespoon Creole mustard 

1 large clove garlic, pressed 

2 teaspoons Creole seasoning, or to taste 

1/3 cup olive oil 

SALAD: 

5 cups cooked and drained red beans, rinsed 

5 cups cooked white or brown rice 

2 cups diced cooked smoked sausage or ham 

3 cups seeded and diced fresh tomato 

2 cups finely chopped celery 

1 cup finely chopped yellow bell pepper 

½ cup finely chopped purple onion, plus more for garnish 

Salt and pepper 

Shredded cheddar cheese for garnish 

Chopped fresh parsley or cilantro for garnish 

In very large mixing bowl, whisk together all dressing ingredients except olive oil until well blended. Drizzle in olive oil, whisking until emulsified. Add beans, rice, sausage or ham, tomato, celery, bell pepper and ½ cup of the red onions to dressing; toss gently to combine. 

Refrigerate for at least 30 minutes or up to 24 hours. Taste and adjust salt and pepper. Garnish with additional chopped purple onion, shredded cheese and parsley or cilantro.