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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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just a another cajun special Ingredients:
• 2 15-oz. cans black-eyed peas |
• 2 15-oz. cans garbanzo beans |
• 2 15-oz. cans pinto beans |
• 2 15-oz. cans kidney beans |
• 1 15-oz. can whole kernel corn |
• 1 medium onion, chopped |
• 1 green bell pepper, diced |
• 1 red bell pepper, diced |
• 1 yellow bell pepper, diced |
dressing |
• 1 tablespoon dried mexican chiles, ground |
• 1 cup canola oil |
• 4 large garlic cloves, minced |
• 1/2 cup white wine vinegar |
• 2/3 cup sugar |
• 2 teaspoons salt |
• 1 tablespoon coarsely ground black pepper |
Directions:
1. 1. Drain peas, beans and corn in a colander and rinse well. Combine with onion and bell pepper. Set aside in refrigerator while preparing dressing.
2. 2. In a saucepan, combine ground chiles with canola oil and heat gently until peppers just start to darken. Strain through a fine sieve into a bowl or another pan, then add garlic to hot oil (don't cook the garlic, just warm it). Add white wine vinegar, sugar, salt and pepper.
3. 3. Let dressing cool, then combine with bean mixture, mixing well. Chill before serving.
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