TWO-BEAN SALAD
This colorful picnic-friendly salad also doubles as a dip when you serve it with sturdy tortilla chips.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Whisk together the vinegar, pickled jalapeño brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
- Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeño, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving.
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Ayanna Brown
[email protected]This salad is a great make-ahead dish. You can make it a day or two ahead of time and it will still taste great.
Haider shah Haider shah
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste. I often add some chopped avocado or crumbled feta cheese.
Shahrukh Azaad Khan
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a good source of protein and fiber.
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[email protected]I'm not a big fan of salads, but this one is an exception. The dressing is so good that I could eat it on just about anything.
Ronald Skaggs
[email protected]This salad is a great way to use up leftover beans. I always have a can or two of black beans and kidney beans in my pantry, so this is a go-to recipe for me when I need a quick and easy meal.
Reba Wright
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients, but they come together to create a really delicious and satisfying salad.
chandra spurlock
[email protected]This is a great recipe for a quick and easy weeknight meal. I usually add some cooked chicken or shrimp to make it a more complete meal.
Jinda Tamang
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a good source of protein and fiber.
Alone Tiger
[email protected]This salad is a great way to use up leftover beans. I always have a can or two of black beans and kidney beans in my pantry, so this is a go-to recipe for me when I need a quick and easy meal.
Lashini Desilva
[email protected]I've made this salad several times and it's always a hit. It's a great potluck dish because it's easy to transport and it always gets eaten.
Evan Todd
[email protected]This salad is a great make-ahead dish. You can make it a day or two ahead of time and it will still taste great.
Elizabeth Jackson
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste. I often add some chopped avocado or crumbled feta cheese.
Shazia Jutt
[email protected]This salad is a great way to get your daily dose of fruits and vegetables. It's also a good source of protein and fiber.
Mitun Cha
[email protected]I'm not a big fan of salads, but this one is an exception. The dressing is so good that I could eat it on just about anything.
fatima ezat
[email protected]This salad is a great way to use up leftover beans. I always have a can or two of black beans and kidney beans in my pantry, so this is a go-to recipe for me when I need a quick and easy meal.
api das
[email protected]I love the simplicity of this recipe. It's just a few basic ingredients, but they come together to create a really delicious and satisfying salad.
Chloe Walston
[email protected]This is a great recipe for a quick and easy weeknight meal. I usually add some cooked chicken or shrimp to make it a more complete meal.
Selena Case
[email protected]I made this salad for a party last weekend and it was a hit! Everyone loved the combination of flavors and textures. I will definitely be making it again.
James Murray
[email protected]This two-bean salad is a refreshing and flavorful side dish that's perfect for summer potlucks and BBQs. The combination of black beans, kidney beans, corn, tomatoes, and red onion is a classic, and the dressing is perfectly tangy and sweet.