Every Friday I share a recipe I am curious to try, have tested (approved or disapproved), or have developed myself. This is miscellany‘s eighth installation of Finger-lickin’ Fridays!
Chilled Bean Salad
My boyfriend’s mother shared this recipe with me. It’s super easy and really quick to make. Of course the longer to let the flavors meld the tastier the dish, but you could just as easily serve this with only one hour of chilling. Unfortunately, every time I make this chilled bean salad it is gone before I can snap a photo.
Status: Tested & approved!
Makes: Serves a crowd, easily doubled or even tripled
- 1 can corn, drained
- 1 can pinto beans, rinsed
- 1 can black-eye peas, rinsed
- 1 can black beans, rinsed
- Chopped vegetables
- I just use what I have on hand (usually onion, bell pepper, and celery). As for amount, I just eyeball it. I add chopped vegetables until there is a good ratio of veggies to beans.
- For the dressing you’ll need:
- 1/2 Cup vinegar (I use a combination of balsamic and red wine vinegars)
- 1/2 Cup sugar
- 1/2 Cup oil (I use olive oil, but you could you vegetable/canola/peanut/etc)
- 1 Tablespoon water (I always skip this; I LOVE a bold vinegar taste.)
- Mix beans and chopped vegetables.
- Bring dressing (vinegar, sugar, oil, and water) to a boil.
- Pour dressing over mixture.
- Chill and serve with tortilla chips (I like to use the Tostito’s multigrain scoops.)
- The recipe is really flexible…
- Substitute different kinds of beans (I’ve been wanting to try cannelloni beans, as well as chickpeas)
- Switch it up with different chopped veggies (I wonder how diced jalapeños would be?)