Black Bean Salad
|2||15-ounce cans black beans, drained and rinsed|
|1||15-ounce can blackeye peas, drained and rinsed|
|2||tomatoes, seeded and diced|
|1||cup diced green bell pepper|
|1||cup diced red bell pepper|
|½||cup diced red onion|
|1||jalapeno pepper, seeded and diced|
|1/3||cup canola oil|
|2||tablespoons red wine vinegar|
|2||tablespoons lime juice|
|½||teaspoon coarse salt|
|½||teaspoon freshly ground black pepper|
|¼||cup chopped fresh Italian parsley|
In a large bowl, stir together the black beans, blackeye peas, tomatoes, bell peppers, red onion, and jalapeno pepper; set aside.
In a small mixing bowl, whisk together the canola oil, red wine vinegar, lime juice, salt and pepper. Pour mixture over the black bean mixture and toss well. Sprinkle salad with parsley and stir to mix.
Cover salad with plastic wrap and refrigerate several hours until chilled, or overnight. Just before serving, stir bean salad and transfer to a serving bowl.
Recipe serves 8 to 10.