The Best…Bean Salad!

Bean Salad!
vegan ~ gluten-free ~ dairy-free ~ soy-free

Makes about 5 Cups
Total Time: 15 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Bean Salad! This bean salad recipe is the number one requested recipe at family functions. The perfect side at your next BBQ or party. For this recipe, I typically just add equal parts of the olive oil and apple cider vinegar. Also, I normally add salt/pepper and sugar to taste. But this time around I tried to do some measurements for you. So, I added half a cup of the extra virgin olive oil and apple cider vinegar. As I create recipes, I like to make adjustments as I go. So, for this recipe you can start with a quarter cup of each (EVOO/Vinegar) and increase from there. But you won’t need more than the half cup I have written below. Also, nine out of ten times, I double this recipe. However, if you do- I would recommend doubling the beans/corn, but you may get away with staying at that half cup mark for the oil/vinegar. Also, my biggest tip for the perfect bean salad is to dice the red onions and green peppers very small/finely. I really hope you try this family favorite. Enjoy!

Ingredients:
1 (15oz can) Pinto Beans, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (15oz can) Black-eyed Peas, drained/rinsed
1 (11oz can) White Shoepeg Corn
1 small Green Pepper, diced/chopped finely
1/2 Red Onion, diced/chopped finely
1 Tbsp Raw Cane Sugar
1/2 Cup Extra Virgin Olive Oil
1/2 Cup Apple Cider Vinegar
Salt/Pepper to taste

Directions:
-Drain and rinse all the beans. For the white shoepeg corn, I typically just add it straight to the mixture.
-In a large bowl, combine all ingredients and mix together to combine.
Note: You can eat this bean salad straight away, however, for best results cover and refrigerate for a few hours to chill.
-Enjoy!

The Best…Bean Salad!

Recipe by Jessica Williams/ Vegan RescueCourse: Dinner, Gluten-free, Salad, Appetizers, SidesCuisine: AmericanDifficulty: Easy

Servings

5

Cups

Total time (Includes Prep Time)

15

minutes

Bean Salad! This bean salad recipe is the number one requested recipe at our family functions. The perfect side for your next BBQ or party. So simple to make with pinto beans, black beans, black-eyed peas, white shoepeg corn, green peppers, and red onions. Perfect and flavorful. Enjoy!
~vegan – gluten free – plant based – dairy free – soy free ~

Ingredients

• 1 (15oz can) Pinto Beans, drained/rinsed

• 1 (15oz can) Black Beans, drained/rinsed

• 1 (15oz can) Black-eye Peas, drained/rinsed

• 1 (11oz can) White Shoepeg Corn

• 1 small Green Pepper, diced/chopped finely

• 1/2 Red Onion, diced/chopped finely

• 1 Tbsp Raw Cane Sugar or White Sugar

• 1/4 to 1/2 Cup Extra Virgin Olive Oil

• 1/4 to 1/2 Cup Apple Cider Vinegar

• Salt/Pepper to taste

Directions

• -Drain and rinse all the beans. For the white shoepeg corn, I typically just add it straight to the mixture.
• -In a large bowl, combine all ingredients and mix together to combine
• You can eat this bean salad straight away. However, for best results cover and refrigerate for a few hours to chill.
• -Enjoy!

Recipe Video