Two-Bean Salad

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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6 tablespoons apple cider vinegar

1/4 cup finely chopped pickled jalapeño plus 2 tablespoons brine

2 teaspoons honey

Kosher salt and freshly ground black pepper

1/2 cup plus 2 tablespoons extra-virgin olive oil

Two 15-ounce cans black-eyed peas, rinsed and drained

Two 15-ounce cans black beans, rinsed and drained

2 cups frozen corn, thawed

1 cup roughly chopped fresh cilantro

8 scallions, chopped

4 plum tomatoes, seeded and chopped

2 red bell peppers, stemmed, seeded and chopped


  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.