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Caitlin Houston

Summer Bean Salad

Summer Bean Salad can be served cold or at room temperature alongside tortilla chips, bread, or by itself.
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Course: Side Dish
Ingredients Method

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

Method
 

  1. Combine the marinade ingredients in a small saucepan. Bring to a boil. Cool.
  2. Combine canned ingredients in a large bowl. Pour the marinade over the mixture and stir.
  3. Chill for 24 hours and serve with chips (or your favorite dipping tool).