BLACK-EYED PEA AND BEAN SALAD
"I was trying to use up some ingredients I had in our pantry one day and threw this bean salad together," related Marilyn Gonsman of Blairsville, Georgia. "I served it the next night with chicken, and everyone enjoyed it."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally.
Nutrition Facts : Calories 169 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 414mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Melly Pink
[email protected]This salad was easy to make and very tasty. I will definitely be making it again.
Designer Sifat
[email protected]:star::star::star::star::star:
CENTRE POINT TG
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it. I will definitely be making it again.
Emem Simeon
[email protected]Yum!
Qamar Zaidi
[email protected]This salad is a great way to use up leftover black-eyed peas and beans. It's also a healthy and refreshing dish that's perfect for summer. I added some chopped red onion and avocado to my salad, and it was delicious! Thanks for sharing this recipe!