Vegetable bean salad

Name: Vegetable bean salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8-10
Cuisine: American
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)

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By Tuesday Cooks
@TuesdayCooks

This recipe was prepared by Tracy McBurney, a Curious Cuisiner member, for the April 2015 regular club meeting.

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Comments:

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Serves:

8-10

Prep:

20 Min

Cook:

20 Min

Method:

Blend

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)
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How to Make Vegetable bean salad

Step-by-Step

OPTIONAL: chopped parsley and/or avocado for garnish
Cut and mix all ingredients together.
Drizzle with Good Seasons dressing to your liking.
Mix thoroughly and garnish with sliced avocado and/or fresh parsley.

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