Southwestern Bean Salad with Black Beans, Black-Eyed Peas, Peppers, and Cilantro
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
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 red onion, chopped into pieces the same size as beans
1 bunch cilantro, chopped
salt and fresh ground black pepper to taste
1 tsp. Spike seasoning
1 tsp. ground cumin
1 tsp. ground ancho chile pepper
3 T fresh lime juice
2 T white balsamic vinegar
6 T olive oil
This is probably more dressing than you need for the salad, but if you refrigerate leftovers and eat them later, it’s nice to have a little extra dressing to mix in.
Directions
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 a tablespoon at a time, until dressing ingredients are well combined. Remove drained beans from colander and put them in a bowl large enough to hold all the salad. Mix 1/4 cup of dressing mixture into the beans and let them marinate while you chop the peppers, onions, and cilantro. Chop red and green bell pepper into small pieces about the size of beans Add chopped peppers to the beans. Chop red onion into pieces the size of beans, and add to beans and peppers in the bowl. Wash cilantro and spin dry in salad spinner or dry with paper towels. Finely chop cilantro, then stir into beans, pepper, and onions in bowl. Add additional dressing until the salad is as moist as you’d like it. Season with salt and fresh ground black pepper to taste, and serve. The salad can also be made ahead and chilled before serving.