Do you remember that awful restaurant called Black-Eyed Pea? This recipe makes me think of it which in turn makes me think of my grandparents who liked going there.
This salad is nothing like what was served at that restaurant to old people. It’s quite good, despite all the beans. I used to be scared of bean salads, but I’ve learned they are not that scary.
Adapted from The Vegetarian Salmon. The vegetarian salmon should thank me, I made her salad look good, unlike her photos. Ok, I guess there is something to be said about good food photography, even if it is on a paper plate.
Ingredients
makes 5 servings
- 1 can black beans
- 1 can pinto beans
- 1 can navy beans
- 1 can black-eyed beans
- 3/4 to 1 cup red onions, chopped
- 1 bell pepper, chopped
- 1 bag of greens
Dressing:
- 1/3 cup red wine vinegar
- 4 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1/2 teaspoon kosher salt
- 3 tablespoons honey
Open the cans of beans and rinse really well in a colander. Add in the rest of the ingredients, except the greens, and stir. Whisk together dressing ingredients. Pour over all ingredients and stir well. Let sit for at least an hour for the flavors to meld together. Serve over greens.
