Time: 1 hour 15 minutes
Complexity: easily
Servings: 10

This light, bright, and tart salad hails from the state of Oklahoma. It's made with one of the state's staple crops, black-eyed beans, or black-eyed peas. The beans are tossed in a vinaigrette with chopped tomatoes, corn, and bell peppers and served as a side dish for barbecues or as a cold appetizer, topped with corn chips. A great appetizer for a picnic or barbecue party.

Ingredients:

• 3 tablespoons of apple cider vinegar
• 2 tablespoons finely chopped pickled jalapeno peppers + 1 tablespoon brine from the jar
• 1 teaspoon of honey
• 5 tablespoons extra-virgin olive oil
• 1 can (425g) black-eyed beans, rinsed and drained
• 1 can (425 g) canned black beans, rinsed
• 1 cup frozen corn, thawed
• 0.5 cup coarsely chopped fresh cilantro
• 4 green onions, chopped
• 2 plum tomatoes, seeded and chopped
• 1 sweet red pepper, seeded and chopped
• Tortilla chips, for serving

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

corn, black beans, black-eyed beans, sweet pepper, plum tomatoes, honey, green onions, cilantro, apple cider vinegar

We recommend

Preparation:

Step 1
• In a large bowl, combine the vinegar, jalapeño brine, honey, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Stir in the olive oil until the dressing is smooth.
Step 2
• Add all the beans, corn, cilantro, pickled jalapeños, green onions, tomatoes, and bell peppers. Toss to coat with the dressing. Season with salt and pepper to taste. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve with tortilla chips for an appetizer.

Votes: 2