Description
This three bean salad with red onion, corn, and celery in a red wine vinegar dressing is surprisingly addicting. Serve it with tortilla chips in the summer before an al fresco dinner with some refreshing French rosé.
Ingredients
Scale
Bean Salad
- 1 can black beans
- 1 can pinto beans
- 1 can black-eyed peas
- 1 can white shoepeg corn
- 1 small red onion, chopped
- 2–3 stalks celery, chopped
- 1 tbsp cilantro, chopped
- 1 tsp black pepper
- tortilla chips
Dressing
- 1/2 cup red wine vinegar
- 1/2 cup light oil (canola, grapeseed, or similar)
- 1/3 cup agave (or equivalent sweetener such as 1/2 cup sugar or 1/4 cup stevia)
- 1 tsp salt
Instructions
Bean Salad
- Chopped small red onion, celery, and cilantro.
- Mix all cans of beans and corn in a bowl with the red onion, celery, and cilantro.
- Season with freshly ground pepper.
Dressing
- Combine red wine vinegar, oil, salt, and agave (or alternate sweetener) in a small pot.
- Heat just enough to dissolve sugar and salt, stirring to help it along.
- Let cool, and pour into bowl of bean salad. Mix to evenly coat and combine.
- Serve with tortilla chips and a glass of chilled Domaine Poli rosé.