Delicious bean salad

What can I say, when it rains it pours.  2 postings in a 1/2 hour period.  What is the world coming to?

I was at a Poltuck for my running group (oh, I’ve added Running Coach for Women to my bag of tricks).  One gal brought this amazing salad and since Potluck/Picnic season is underway, I think you should know how to make this.  It’s easy, low fat, high fiber and tasty.  Enjoy!

PS: if you don’t have  NUGGET (Which is only in Nor. Cal, then translate ‘Nugget” into whatever specialty market you have, or try Whole Foods market).

1 can Black Beans, drained
1 can Shoepeg Corn, drained. (Find it at Nugget & Safeway; costs more but worth it.)
1 can Black Eyed Peas, drained. (Don’t use frozen ones and check the label – Nugget is the only store where I can find them without bacon as an ingredient.)
1 small jar diced Pimentos (you could use a large jar if you like pimentos.)
1 medium Red Onion, minced (I use about half of a large one)
Finely chopped Celery to taste (I use 2 ribs. If you don’t have it, I don’t think it adds that much, maybe a little more crunch)

OPTIONAL: diced red bell pepper and diced avocado

Dressing

1/4 cup vinegar (either red wine or white wine vinegar. I use red.)
2 tsp unrefined sugar
Mix to dissolve, then add 1/4 cup olive oil

Mix all the beans & stuff together. Beat dressing until well mixed. Pour over all ingredients. Cover & refrigerate 3 hours (1 hour is fine). Remove bean mixture from liquid with a slotted spoon, leaving liquid in the original bowl.

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