Black-Eyed Pea and Bean Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I was trying to use up some ingredients I had in our pantry one day and threw this bean salad together, related Marilyn Gonsman of Blairsville, Georgia. I served it the next night with chicken, and everyone enjoyed it. Ingredients:
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
2 celery ribs, thinly sliced |
1/2 cup chopped sweet red pepper |
1/2 cup chopped red onion |
3 tablespoons red wine vinegar |
3 tablespoons white wine vinegar |
2 tablespoons olive oil |
1/2 teaspoon salt |
Directions:
1. In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally. Yield: 8 servings.
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