Sunday, June 19, 2011

Bean Salad

A summer-time favorite that a friend once shared with me!

Ingredients & Directions:

1 can black-eyed peas
1 can pinto beans
1 can black beans
1 can white corn

Drain and rinse the above ingredients and put into mixing bowl.

1/2 cup chopped green pepper*
1/2 cup chopped red pepper*
1/2 cup chopped red onion
1/2 cup chopped celery

Add the chopped vegetables to the bean/corn mixture.

In a sauce pan heat the following ingredients to a boil.

1 cup canola oil
1/2 cup sugar (or splenda)
1/2 cup red wine vinegar
salt and pepper to taste
garlic salt to taste

Pour warm dressing over beans and vegetables and stir.  Place in refrigerator and chill for at least a couple of hours.  Before serving, stir again and then drain most of the dressing off.

*I don't always like peppers so I often add extra celery and onion instead.

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