Ingredients
- • 2 15-oz. cans black-eyed peas shopping list
- • 2 15-oz. cans garbanzo beans shopping list
- • 2 15-oz. cans pinto beans shopping list
- • 2 15-oz. cans kidney beans shopping list
- • 1 15-oz. can whole kernel corn shopping list
- • 1 medium onion, chopped shopping list
- • 1 green bell pepper, diced shopping list
- • 1 red bell pepper, diced shopping list
- • 1 yellow bell pepper, diced shopping list
- Dressing shopping list
- • 1 tablespoon dried Mexican chiles, ground shopping list
- • 1 cup canola oil shopping list
- • 4 large garlic cloves, minced shopping list
- • 1/2 cup white wine vinegar shopping list
- • 2/3 cup sugar shopping list
- • 2 teaspoons salt shopping list
- • 1 tablespoon coarsely ground black pepper shopping list
How to make it
- 1. Drain peas, beans and corn in a colander and rinse well. Combine with onion and bell pepper. Set aside in refrigerator while preparing dressing.
- 2. In a saucepan, combine ground chiles with canola oil and heat gently until peppers just start to darken. Strain through a fine sieve into a bowl or another pan, then add garlic to hot oil (don't cook the garlic, just warm it). Add white wine vinegar, sugar, salt and pepper.
- 3. Let dressing cool, then combine with bean mixture, mixing well. Chill before serving.
People Who Like This Dish 3
- lacrenshaw Horsham, PA
- momo_55grandma Mountianview, AR
- juels Clayton, NC
- fishtrippin Estelline, SD
- midgelet Whereabouts, Unknown
- kimbaby Live Oak, FL
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The Rating
Reviewed by 4 people-
Love the dressing here, and the salad sounds so colorful and yummy!
juels
in Clayton loved it
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great post love the cajun food thanks high5
momo_55grandma
in Mountianview loved it
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I'm a bean salad fan from way back, kim. And that dressing is to die for, yes? Thanks for posting and you got my ^5.
Lorraine
lacrenshaw
in Horsham loved it
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