Recipe courtesy of Food Network Kitchen

Two-Bean Salad

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This colorful picnic-friendly salad also doubles as a dip when you serve it with sturdy tortilla chips.
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  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 15 min
  • Yield: 8 to 10 servings
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Ingredients

Directions

  1. Whisk together the vinegar, pickled jalapeño brine, honey, 1/2 teaspoon salt and several grinds of pepper in a large bowl. Whisk in the oil to make a smooth dressing.
  2. Add the black-eyed peas, black beans, corn, cilantro, pickled jalapeño, scallions, tomatoes and bell pepper. Toss to coat in the dressing. Season to taste with additional salt and pepper. Cover and refrigerate at least 1 hour to blend the flavors before serving. 

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