Tex-Mex Black-Eye Bean Salad

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

A quick, healthy, and nutritious canned bean salad is a lifesaver when you need a filling meal without turning on the stove. It's especially great for summer and picnics. Canned beans are tossed with chopped bell peppers, red onion, celery, and herbs, and dressed with a spicy chipotle sauce, which adds a wonderful smoky flavor and a pleasant tang.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (425 g) black-eyed beans
1 sweet pepper
Celery stalk
1/4 cup chopped red onion
0.5 tsp hot chipotle sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: black-eyed beans, sweet pepper, celery, red onion, hot sauce, chipotle pepper, wine vinegar, whole grain mustard

Cooking the dish according to the recipe:

Combine 2 tablespoons each olive oil and white wine vinegar, 2 teaspoons grainy mustard, and 1/2 teaspoon chipotle hot sauce; season with salt and pepper to taste.
Stir in 1 can (14 oz) rinsed black-eyed beans, 1 chopped red pepper and 1 celery stalk, 1/4 cup minced red onion, and 2 tablespoons chopped parsley; drizzle with hot sauce and season with salt and pepper to taste.

Categories:

recipe / Picnic / Simple and quick recipes / Quick side dishes / Summer dishes / Salads / Salads with beans / Food Network - recipes / Tex-Mex