Texas Two-Bean Salad
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Everyday Food, June 2008
- Prep Time 15 minutes
- Total Time 1 hour 15 minutes
- Yield Serves 6
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Ingredients
- 1/4 cup olive oil
- 1/4 cup cider vinegar
- 2 tablespoons sugar
- 1 can (15 ounces) black-eyed peas, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 jar (4 ounces) chopped pimentos, drained
- 2 celery stalks, chopped
- 1 red bell pepper (ribs and seeds removed), finely chopped
- Coarse salt and ground pepper
Directions
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In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.
I added some onion just because I had a surplus of them, and it worked out well. I would suggest cutting them small though, so there isn't sharp onion flavor. Might also be interesting to add carmelized (or at least sauteed) onion.
This is an excellent dish to bring for potlucks or BBQs. It is quickly becoming a favorite in my house and with friends and family. So easy to pull together too.
I made this for a backyard BBQ this past weekend. All the wives asked me for the recipe - I doubled the recipe and added more vinegar and sugar than it called for as we like it "sweet and sour" I also used just the celery leaves because in our family the kids don't like celery -