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Texas Two-Bean Salad Recipe

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This recipe for Texas Two-Bean Salad, by , is from The Lucke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Renee Antonowicz
Added: Monday, January 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup olive oil
1/3 cup cider vinegar
3 TBS Sugar
1 can black eyed peas, rinsed and drained
1 can pinto beans, rinsed and drained
1 jar (4oz) pimentos, drained
2 celery stalks, chopped including leaves
1 yellow bell pepper, finely chopped
coarse salt and ground pepper

Directions:
Directions:
In a medium bowl, whisk together oil,vinegar,and sugar. Add drained black eyed peas, beans, pimentos, celery and red bell pepper. Season with salt and pepper, and toss to combine. Cover and regfrigerate for at least 1 hour (or up to 3 days). Serve with a slotted spoon.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 1/4 hour
Personal Notes:
Personal Notes:
This is an awesome salad to take to a picnic or potluck because it contains no mayonaise. I have served it as a salad or with Tortilla chips like a dip. It is better after if you overnight it before serving

 

 

 

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