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Texas Two-Bean Salad

Texas Two-Bean Salad

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

Everyday Food, June 2008 http://www.marthastewart.com/315704/texas-two-bean-salad
3.444445
Rated
68.8889100(10)10
  • Prep Time 15 minutes
  • Total Time 1 hour 15 minutes
  • Yield Serves 6

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

  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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