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

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.


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