Recipe

Southwestern Bean Salad With Black Beans Black-eyed Peas Peppers And Cilantro Recipe

	Cuzpat / All my dishes 2 months, 2 weeks ago a Heck of a Salad!! said my friend Raymond! Prep:20m Servings:4	Cuzpat
	black eyed peas black beans

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Ingredients

1 can black beans

1 can black-eyed peas (see note in recipe)

1 red bell pepper, chopped into pieces the same size as beans

1 green bell pepper, chopped into pieces the same size as beans

1 red onion, chopped into pieces the same size as beans

1 bunch cilantro, chopped (about 1 cup chopped cilantro)

salt and fresh ground black pepper to taste

Dressing:

1 tsp. Spike seasoning (optional, but recommended)

1 tsp. ground cumin

1 tsp. ground ancho chile pepper (or use chile powder)

3 T fresh lime juice

2 T white balsamic vinegar (or use white wine vinegar)

6 T olive oil

salt and fresh ground black pepper to taste

(This is probably more dressing than you need for the salad, but if you refrigerate leftovers and eat them later, it's nice to have a little extra dressing to mix in.)

Directions

Drain black beans and black-eyed peas into a colander placed in the sink, rinse with cold water until no more foam appears, then let beans drain at least 5 minutes. (You can pat dry to speed it up. I made this twice with different brand of black-eyed peas, but next time I might try 1 cup frozen black-eyed peas, which are usually a little firmer.)

While beans drain, put Spike seasoning, ground cumin, and ground ancho chili pepper in a small bowl, then add lime juice and white balsamic vinegar and stir to combine. Whisk in the olive oil a tablespoon at a time, until dressing ingredients are well combined.

Remove drained beans from colander (blot dry with paper towel if they still seem wet) and put them in a bowl large enough to hold all the salad. Mix 1/4 cup of dressing mixture into the beans and let them marinate while you chop the peppers, onions, and cilantro.

Chop red and green bell pepper into small pieces about the size of beans (I cut off the stem and bottom end of the peppers, cut out the seeds, then cut a slit down one side of the pepper and flatten it out for an easy way to cut small pieces like this. Be sure to also chop up the stem and bottom ends!) Add chopped peppers to the beans. Chop red onion into pieces the size of beans, and add to beans and peppers in the bowl.

Wash cilantro and spin dry in salad spinner or dry with paper towels. Finely chop cilantro, then stir into beans, pepper, and onions in bowl. Add additional dressing until the salad is as moist as you'd like it. (You probably won't need all the dressing, but save it to re-moisten any leftover salad after it's been refrigerated.) Season with salt and fresh ground black pepper to taste, and serve. The salad can also be made ahead and chilled before serving.

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