Bean Salad
- Number of Servings: 12
Ingredients
1 can blackeye peas1 can pinto beans1 can black beans1 can white corn1/2 cup chopped green pepper1/2 cup chopped red pepper1/2 cup chopped red onion1/2 cup chopped celery1 cup canola oil1/2 cup sugar 1/2 cup red wine vinegarsalt and pepper to tastegarlic salt to taste (optional)
Drain and rinse blackeye peas, pinto beans, black beans, and white corn . Put into large mixing bowl. Add chopped vegetables to the bean/corn mixture.
In a sauce pan, heat the oil, sugar, red wine vinegar, and salt & pepper to a boil.
Pour warm dressign over beans & vegetables and stir. Place in refrigerator (covered) and chill.
Before serving, stir again and drain most of the dressing off.
Serving Size: Makes 12 servings at 1/2 cup each
In a sauce pan, heat the oil, sugar, red wine vinegar, and salt & pepper to a boil.
Pour warm dressign over beans & vegetables and stir. Place in refrigerator (covered) and chill.
Before serving, stir again and drain most of the dressing off.
Serving Size: Makes 12 servings at 1/2 cup each
Nutritional Info Amount Per Serving
- Calories: 298.0
- Total Fat: 18.6 g
- Cholesterol: 0.0 mg
- Sodium: 314.0 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 5.9 g
- Protein: 5.8 g
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