My cousin Lois makes a fine bean salad, but, I kinda think I like this one a bit better (sorry, Lois!).
Starting out with a can each of black beans, black-eyed peas, and corn, then allowed to marinate with a lime juice and oil dressing, this salad comes together quickly, and the flavor improves the longer you let it rest.
The lime juice dressing is also wicked refreshing, so perfect for a warm weather gathering of friends and family.
INGREDIENTS
Marinade:
•1 can black eyed peas
•1 can black beans
•1 can corn
•Pickled sliced jalapeños
•Shredded carrots
•Red onion, diced
•2 tbsp lime juice
•1 tbsp veggie oil
•1/2 tsp salt
•1/2 tsp black pepper
Salad:
•Peruvian Red Pearl Peppers
•Avocado, sliced
•Chopped fresh parsley or cilantro
•2 tbsp lime juice
•1 tbsp veggie oil
Drain and rinse the canned veggies, then add to a large boil with the onion, jalapeño slices, and carrots. Toss with the lime juice, oil, and salt and pepper, then cover and stash in the fridge for a couple of hours.
When ready to serve the salad, toss in the remaining ingredients, lime juice, and oil.