Name: Black Bean and Black-Eyed Pea Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 1 can black beans; 1 can black-eyed peas; 1 red bell pepper, chopped into pieces the same size as beans; 1 green bell pepper, chopped into pieces the same size as beans; 1 small red onion, chopped into pieces the same size as beans; 1 bunch cilantro, chopped; to taste salt and fresh ground black pepper; 1 tsp. Spike seasoning or other all-purpose seasoning blend; 1 tsp. ground cumin; 1 tsp. ground Ancho chile pepper; 3 T fresh lime juice; 2 T white balsamic vinegar; 6 T olive oil

Description

A refreshing salad featuring black beans and black-eyed peas, perfect for a healthy meal or side dish.

Ingredients

Scale

1 can black beans
1 can black-eyed peas
1 red bell pepper, chopped into pieces the same size as beans
1 green bell pepper, chopped into pieces the same size as beans
1 small red onion, chopped into pieces the same size as beans
1 bunch cilantro, chopped
to taste salt and fresh ground black pepper
1 tsp. Spike seasoning or other all-purpose seasoning blend
1 tsp. ground cumin
1 tsp. ground Ancho chile pepper
3 T fresh lime juice
2 T white balsamic vinegar
6 T olive oil

Cook Mode Prevent your screen from going dark

Instructions

Cook frozen black-eyed peas if that’s what you’re using.
For canned beans, simply drain black beans and black-eyed peas into a colander placed in the sink, rinse with cold water until no more foam appears, then let beans drain at least 5 minutes.
While beans drain, put Spike seasoning, ground cumin, and ground Ancho chili pepper in a small bowl, then add lime juice and white balsamic vinegar and stir to combine. Whisk in the olive oil until dressing ingredients are well combined.
Remove drained beans from colander (blot dry with paper towel if they still seem wet) and put them in a bowl large enough to hold all the salad.
Mix 1/4 cup of the dressing mixture into the beans and let them marinate while you chop the peppers, onions, and cilantro.
Chop red and green bell pepper and red onion into small pieces about the size of beans.
Wash cilantro and spin dry in a salad spinner or dry with paper towels if needed, then chop cilantro.
Add chopped peppers and red onion to the beans.
Then stir in chopped cilantro.
Add additional dressing until the salad is as moist as you’d like it. (You might not need all the dressing; save it to re-moisten any leftover salad after it’s been refrigerated.)
Season with salt and fresh ground black pepper to taste, and serve.
The salad can also be made ahead and chilled before serving.

Notes

Feel free to adjust the types of beans and peppers according to your taste.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 200
Sugar: 1g
Sodium: 300mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 7g
Protein: 7g
Cholesterol: 0mg