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Margie on 10.10.2010
I have made this from a recipe provided by my cousin. Their fami;y has to eat glutin-free and this fits the bill! We’ve eaten it as a salsa and a salad.
Bean Salad
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Description
This is a tasty salad or dip. I find it better suited to be a salad. However, at one picnic, I saw someone take a corn chip and dig into the salad. So I guess it’s your call as to how you serve it. As a side dish, this will serve 4 or more.
Ingredients
- 1 cup Sugar
- ¾ cups Cider Vinegar
- 1 Tablespoon Water
- ½ cups Salad Oil
- ½ teaspoons Freshly Ground Black Pepper
- 1 teaspoon Salt
- ¼ teaspoons Cayenne Pepper, Or To Taste
- ¼ teaspoons Garlic Salt
- 1 can 14.5-oz. Black Beans
- 1 can 14.5-oz. Black-eyed Peas
- 1 can 14.5-oz. Pinto Beans
- 1-½ cup Corn, Canned Or Cooked Fresh
- 1 jar 4-oz. Diced Pimento, Drained
- 1 cup Diced Sweet Or Red Onion
- 1 cup Diced Celery
- 1 cup Chopped Green Pepper
- 4 whole Jalapeno Peppers
Preparation
Bring the sugar and vinegar to a boil in a small saucepan. Then add the next 6 ingredients (water through garlic salt).
Drain and rinse the beans, black-eyes peas, pinto beans, and corn. Put into a large bowl. Add the remaining ingredients, and pour the sugar mixture over all. Cover and refrigerate at least 2 hours before serving.
Before serving, drain the dressing or just scoop out the amount you want into a bowl. Serve the dressing for a salad, if desired. This recipe keeps well and can be made several days ahead.
Cook’s Note: When cleaning jalapeno peppers, wear disposable gloves and keep hands away from your face.
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Anne McCoy on 6.7.2010
I was invited to a picnic where this very dish was served and I loved it…ate with chips!!! I’m so excited you shared this, thank you, thank you, thank you!