While visiting B’s family in Ohio last weekend, I consumed quite a bit of his cousin Kelly’s take on Cowboy Caviar. Since I altered the way I ate the dip from fork to chip, I’m calling this a Summer Bean Salad. It’s SO easy to make, but must be prepared 24 hours ahead of time.
Summer Bean Salad
Summer Bean Salad can be served cold or at room temperature alongside tortilla chips, bread, or by itself.
Ingredients
- Marinade:
- 3/4 c apple cider vinegar
- 1 tsp water
- 1/2 c veg oil
- 1 c sugar
- 1 tsp salt
- 1/2 tsp pepper
- 15 oz can garbanzo beans drained and rinsed
- 15 oz can black beans drained and rinsed
- 15 oz can black eyed peas drained and rinsed
- 2 11 oz cans white shoepeg corn
- 2 4 oz can diced green chilis
- 1 2 oz jar chopped pimentos
Instructions
- Combine the marinade ingredients in a small saucepan. Bring to a boil. Cool.
- Combine canned ingredients in a large bowl. Pour the marinade over the mixture and stir.
- Chill for 24 hours and serve with chips (or your favorite dipping tool).
This looks delish! I have been meaning to post our favorite bean salad lately too–it’s similar, but more beans and peppers too. 🙂
I make a few versions of this salad. So easy and delicious!