Texas Two-Bean Salad
"Tweaked this from Martha Stewart's Everyday Food magazine. This is absolutely delicious and was a huge hit! Everyone who ate it requested the recipe and nearly ran out of a doubled portion b/c everyone had seconds (and thirds for some!) Great, simple, light, healthy recipe."
- Ready In:
- 1hr 10mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup apple cider vinegar
- 2 tablespoons sugar
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (4 ounce) jar diced pimentos, drained
- 2 celery ribs, chopped
- 1 red bell pepper, diced
- salt & pepper
- optional - 1 can corn, rinsed and drained
- optional - 1 can black beans, rinsed and drained
directions
- Whisk together oil, vinegar, sugar, salt and pepper.
- Add rest of ingredients and let the salad chill for at least an hour, preferably longer.
- Salad will keep for up to 3 days.
- Serve with slotted spoon as there will be quite a bit of liquid at bottom of bowl.
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RECIPE SUBMITTED BY
Lisa in Acworth, GA
Acworth, GA
I have grown up with a love for cooking, thanks to my first generation Italian grandmother and mother!
<br>I live in Acworth, GA - about 30 miles north of Atlanta in a lovely golf community. I work part-time, from home now that I have have 2 small children, Trey & Isabella. I work as a Client Services Consultant for a human resources consulting firm in Atlanta.
