The name ‘Bean Salad’ completely deceiving. My mum gave this recipe to me after raving about it. Then Mr. J was the one raving…he said it was the best side dish ever. This bean salad can be a side or served with tortilla chips as a dip. I got it prepped one morning so it would marinate all day and we had it for dinner.
I got the largest lime I’ve ever seen straight from Florida (thanks Aunt S & Uncle B)! I really wanted to put that to good use so I used it to marinate chicken with honey for a Mexican twist before Mr. J grilled the chicken.
We are making up for lost time when the grill sat in the garage for 2 years before moving so there’s year-round grilling happening here. Also, my mum made me some taco seasoning for Christmas. I was super excited since I use it all the time and have only ever found it in packets so this jar was a big deal to me.
The taco seasoning when on some brown rice and poof, we had a fiesta (served in fiestaware of course)!
½ cup oil
½ cup sugar
½ cup cider vinegar
1 can black beans, rinsed
1 can white beans, rinsed
1 can black eyed peas
1 can Mexican corn
½ cup red onion
1 red or green pepper, chopped
Heat oil, vinegar, and sugar until gently boiling.
Pour liquid mix over beans, peas, corn, onion, and peppers.
Let stand overnight (or 9 hours while at work).
Serve with tortilla chip scoops as a dip or as a side.
I subsititued white for red onion, since I had it on hand. I didn’t have any peppers so I chopped some tomatoes just before serving. I also didn’t have any black eyed peas so I just went with the other 2 beans. Three cans of beans would be a ton anyway.
I liked the sweet/tart balance. We ate it a few times but I can see it keeping better if the onion & tomato/pepper was added just before serving.
It was a super easy side and was a pretty healthy one! I’m sure this will have a regular rotation in our house. I’d throw it on salad or tacos or the leftovers drained into soup or chili. Ohh how fun would a chili bar be at a party?! The wheels are churning here for housewarming parties!
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