Bean Salad with Red Wine Vinegar
Makes:
10+ servings
Total Time:
3 hr
Submitted by:
Category:
Side Dishes
Sub Category: Other
what you need
- 1 can each: pinto beans, kidney beans, black beans, black eyed peas, shoe peg corn and pimentos
- 1 each: red onion, red pepper and green pepper
- 2 jalapeno peppers
- 1 cup sugar
- 3/4 cup red wine vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
make it
Rinse and drain all canned items, place in a large bowl.
Finely chop both peppers, onion and jalapeno and mix with bean mixture. Add remaining ingredients and mix well.
Refrigerate for approx. 2-3 hours so sugar dissolves and flavors meld.
Notes
I received this recipe from my long time friend and I just can get enough of it.
I enjoy eating it alone, with chips or even over a delicious green salad with balsamic vinaigrette and a few croutons.
