Tangy Lime and Bean Salad

You can substitute other beans for those in this recipe, depending on what you have on hand: black bean, chickpeas, and white beans all will work here.
  • 1 (15-ounce) can kidney beans
  • 1 (15-ounce) can pinto beans
  • 1 (15-ounce) can black-eyed peas
  • 3⁄4 cup celery, chopped
  • 1⁄4 cup Spanish peanuts, finely chopped2 tablespoons shallots, diced
  • 1⁄3 cup lime juice
  • 1⁄4 cup rice vinegar
  • 1⁄4 cup granulated sugar2 teaspoons fresh parsley, minced
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon chipotle pepper, ground
  • 1⁄8 teaspoon cumin, ground3 tablespoons salad oil
To Make

1. Drain and rinse the kidney beans, pinto beans, and black-eyed peas. Place beans in a large mixing bowl. Stir celery, peanuts, and shallots into the bowl.

2. Whisk lime juice, vinegar, sugar, parsley, salt, chipotle pepper, and cumin together in a small bowl. Mix until sugar dissolves completely.

3. Pour dressing over beans and mix well. Drizzle oil over salad and mix well. Cover
bowl with lid and place in refrigerator. Let salad marinate for 1 to 12 hours. Mix well
before serving

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