Vegetable bean salad
By
Tuesday Cooks
@TuesdayCooks
7
This recipe was prepared by Tracy McBurney, a Curious Cuisiner member, for the April 2015 regular club meeting.
Ingredients
- 2 can(s)
- 15oz black beans, low sodium, drained, rinsed
- 2 can(s)
- 15oz black eye peas, drained, rinsed
- 1/2
- red pepper, diced
- 1/2
- yellow pepper, diced
- 3 medium
- carrot, diced small
- 3 oz
- black olives, sliced
- 3 stalk(s)
- celery, diced small
- 1 medium
- english cucumber, diced small
- 3
- ears corn, roasted, cut off cob
- salt, pepper to taste
- 1 pkg
- good seasons dressing (yorur choice)
Step-By-Step
1OPTIONAL: chopped parsley and/or avocado for garnish
2Cut and mix all ingredients together.
Drizzle with Good Seasons dressing to your liking.
Drizzle with Good Seasons dressing to your liking.
3Mix thoroughly and garnish with sliced avocado and/or fresh parsley.
About Vegetable bean salad
Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Dairy Free
Other Tag: Quick & Easy
