Servings: 6

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Two-Bean Marinated Salad


1  11-ounce package Blackeyed Peas, cooked, drained
1/2 cup Frieda’s Marinated Dried Tomatoes, drained and chopped
1 cup zucchini or yellow summer squash, diced
1 cup low-sodium French-cut green beans
1/2 cup low-sodium niblet corn
1/2 cup red onion, thinly sliced
1/3 cup white wine vinegar
1/3 cup olive oil
1 tablespoon fresh cilantro, minced
1 teaspoon sugar
3/4 teaspoon cumin


In a large bowl, toss together blackeyed peas, tomatoes, zucchini or yellow summer squash, green beans, corn, and onion. In a shaker jar, measure vinegar, oil, cilantro, sugar and cumin. Cover and shake well. Pour over salad and toss to combine. Cover and chill 2 to 24 hours. Serve salad, drained, over lettuce leaves, garnished with bell pepper rings.