Black-Eyed Pea and Bean Salad Recipe

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Black-Eyed Pea and Bean Salad Recipe

Read Reviews
5 1 1
Publisher Photo
"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."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 celery ribs, thinly sliced
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped red onion
  • 3 tablespoons red wine vinegar
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

Directions

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. Yield: 8 servings.
Originally published as Black-Eyed Pea and Bean Salad in Light & Tasty December/January 2005, p45

Nutritional Facts

3/4 cup: 169 calories, 3g fat (0 saturated fat), 0 cholesterol, 414mg sodium, 26g carbohydrate (0 sugars, 7g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 celery ribs, thinly sliced
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped red onion
  • 3 tablespoons red wine vinegar
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  1. 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. Yield: 8 servings.
Originally published as Black-Eyed Pea and Bean Salad in Light & Tasty December/January 2005, p45

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shmemily8 User ID: 2700473 64257
Reviewed Nov. 15, 2010

"quick, easy, delicious and healthy. Makes for a perfect little lunch."

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