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Texas Two-Bean Salad

Whether for the picnic basket or the dinner table, this easy bean salad fits right in.

  • Prep:
  • Total Time:
  • Servings: 6
Texas Two-Bean Salad

Source: Everyday Food, June 2008


  • 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


  1. 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.

Reviews (3)

  • ARosie 17 Oct, 2011

    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.

  • LynnCalder25 4 Jul, 2008

    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.

  • reneea2z 9 Jun, 2008

    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 -

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