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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 25 |
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This is one of those recipes you'd prepare and share with everyone, cuz it makes so much. It's great for family reunions, picnics out with the family, or just at home. It does make ALOT! Can be cut down by half-ish. Read more . If there is a type of bean that you prefer you can use that instead of any of these. And if where you live the cans are 16oz and not the 15oz, no matter, it all works for this recipe. You can also add in a drained can of cut green beans too, thou I wouldn’t use the French cut ones , I think they are to….delicate….. for this recipe in my opinion. But feel free to try it if you so wish. The time does not include the chilling time of the salad. Ingredients:
2 cans (15oz) of each |
-black eyed peas |
-chickpeas |
-pinto beans |
-kidney beans |
1 can (15oz) whole kernel corn |
1 medium onion |
1 green bell pepper, diced fine |
1 red bell pepper, diced fine |
1 yellow bell pepper, diced fine |
--dressing |
1 t. dried mexican chillies, ground (i would use what you have for this) |
1 c. corn oil, use any oil that does not add flavour |
4 or more large cloves of garlic, minced |
1/2 c. white wine vinegar |
2/3 c. sugar |
2 tsp. salt |
1 t. ground black pepper |
Directions:
1. Drain all the beans and the corn, rinse well.
2. Combine with onion and all the bell peppers
3. Set aside in the refrigerator while making the dressing
4. In a saucepan, combine ground chillies with the oil and heat gently until peppers just start to darken. Strain through a fine sieve into a bowl or another pan and add the garlic to the heated oil. (This is to just warm the garlic, we do not want it cooked, just warmed)
5. Add the white wine vinegar, sugar, salt and pepper.
6. Let dressing cool, and then combine with the bean and corn mixture, mixing well.
7. Place in the refrigerator to chill well.
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