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Gallery Texas Two-Bean Salad Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 6
Ingredients Ingredient Checklist 1/4 cup olive oil 1/4 cup cider vinegar 2 tablespoons sugar 1 can (15 ounces) black-eyed peas, rinsed and drained 1 can (15 ounces) pinto beans, rinsed and drained 1 jar (4 ounces) chopped pimentos, drained 2 celery stalks, chopped 1 red bell pepper (ribs and seeds removed), finely chopped Coarse salt and ground pepper
Gallery Texas Two-Bean Salad
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 6
Gallery
Texas Two-Bean Salad
Texas Two-Bean Salad
Texas Two-Bean Salad
Recipe Summary prep: 15 mins total: 1 hr 15 mins Servings: 6
Recipe Summary
prep: 15 mins total: 1 hr 15 mins
Servings: 6
prep: 15 mins
total: 1 hr 15 mins
prep:
15 mins
total:
1 hr 15 mins
Servings: 6
6
Ingredients
Ingredients
- 1/4 cup olive oil 1/4 cup cider vinegar 2 tablespoons sugar 1 can (15 ounces) black-eyed peas, rinsed and drained 1 can (15 ounces) pinto beans, rinsed and drained 1 jar (4 ounces) chopped pimentos, drained 2 celery stalks, chopped 1 red bell pepper (ribs and seeds removed), finely chopped Coarse salt and ground pepper
Directions
In a medium bowl, whisk together oil, vinegar, and sugar. Add black-eyed peas, beans, pimentos, celery, and bell pepper. Season with salt and pepper, and toss to combine. Cover and refrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.
Reviews (3)
Add Rating & Review 18 Ratings 5 star values: 2 4 star values: 7 3 star values: 7 2 star values: 2 1 star values: 0
Reviews (3)
Add Rating & Review 18 Ratings 5 star values: 2 4 star values: 7 3 star values: 7 2 star values: 2 1 star values: 0
Add Rating & Review
18 Ratings 5 star values: 2 4 star values: 7 3 star values: 7 2 star values: 2 1 star values: 0
18 Ratings 5 star values: 2 4 star values: 7 3 star values: 7 2 star values: 2 1 star values: 0
18 Ratings 5 star values: 2 4 star values: 7 3 star values: 7 2 star values: 2 1 star values: 0
5 star values: 2 4 star values: 7 3 star values: 7 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 4 stars 10/17/2011 I added some onion just because I had a surplus of them, and it worked out well. I would suggest cutting them small though, so there isn't sharp onion flavor. Might also be interesting to add carmelized (or at least sauteed) onion. Martha Stewart Member Rating: Unrated 07/04/2008 This is an excellent dish to bring for potlucks or BBQs. It is quickly becoming a favorite in my house and with friends and family. So easy to pull together too. Martha Stewart Member Rating: Unrated 06/09/2008 I made this for a backyard BBQ this past weekend. All the wives asked me for the recipe - I doubled the recipe and added more vinegar and sugar than it called for as we like it "sweet and sour" I also used just the celery leaves because in our family the kids don't like celery -Martha Stewart Member
Rating: 4 stars 10/17/2011
I added some onion just because I had a surplus of them, and it worked out well. I would suggest cutting them small though, so there isn’t sharp onion flavor. Might also be interesting to add carmelized (or at least sauteed) onion.
Rating: 4 stars
Rating: Unrated 07/04/2008
This is an excellent dish to bring for potlucks or BBQs. It is quickly becoming a favorite in my house and with friends and family. So easy to pull together too.
Rating: Unrated
Rating: Unrated 06/09/2008
I made this for a backyard BBQ this past weekend. All the wives asked me for the recipe - I doubled the recipe and added more vinegar and sugar than it called for as we like it “sweet and sour” I also used just the celery leaves because in our family the kids don’t like celery -
All Reviews for Texas Two-Bean Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Texas Two-Bean Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
