- ½ cup vegetable oil
- ¼ cup white vinegar
- 1 teaspoon Tabasco or other hot pepper sauce
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne (ground red) pepper
- ½ teaspoon salt
- ¾ cup finely diced ham
- ½ cup minced scallions (about 3 medium)
- 2 celery ribs, chopped (about 1 1/3 cups)
- ½ cup diced cooked andouille or other sausage (optional)
- 2 cups cooked brown or white rice, still warm (see note)
- 2 cups cooked red or small kidney beans, still warm, drained
- To prepare the salad dressing, in a large bowl mix the oil, vinegar, Tabasco, black pepper, cayenne, and salt. Mix in the ham, scallions, celery, and andouille, if using, and allow to stand about 10 minutes.
- Toss in the rice and beans. Taste and adjust seasoning.