Black Bean Salad

Christy Rost

215-ounce cans black beans, drained and rinsed
115-ounce can blackeye peas, drained and rinsed
2tomatoes, seeded and diced
1cup diced green bell pepper
1cup diced red bell pepper
½cup diced red onion
1jalapeno pepper, seeded and diced
1/3cup canola oil
2tablespoons red wine vinegar
2tablespoons lime juice
½teaspoon coarse salt
½teaspoon freshly ground black pepper
¼cup 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.

Category: Salads