This is a colorful variation of the black-eyed peas salad I always serve at my New Year's Day open house. You can cook the black beans and red beans together or separately. The black-eyed peas cook more quickly so should be cooked separately.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, main course, side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place a strainer over a bowl and drain the black beans. Add enough water to the soaking water to measure 6 cups. Drain the red beans and discard the soaking water. Combine the black and red beans, water, all but 1/2 onion, and 3 of the garlic cloves in a large, heavy pot and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste (beans take a lot of salt) and continue to simmer for another 30 minutes, or until the beans are tender but intact. Remove and discard the onions. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth.
- Meanwhile in a separate pot combine the black-eyed peas, remaining 1/2 onion and garlic clove, the bay leaf and 3 cups water. Bring to a boil, add salt to taste, cover, reduce the heat and simmer 45 minutes, or until the beans are tender but intact. Remove and discard the bay leaf and onion. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth and add to the black and red bean broth.
- In a bowl or measuring cup, whisk together the dressing ingredients. Combine all of the beans in a large bowl and toss with the dressing. Taste and adjust salt. At this point the mixture can be refrigerated, or the salad can be served warm or at room temperature.
- Stir the peppers and cilantro into the beans and serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 4 grams, TransFat 0 grams
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Stany Kash
[email protected]This salad is delicious! The cumin vinaigrette is the perfect finishing touch.
Jensen Donnelly
[email protected]This is a great salad for a picnic or barbecue. It's easy to transport and serve, and it's always a crowd-pleaser.
Ty Kk
[email protected]I love the addition of corn to this salad. It adds a nice sweetness and crunch. I also like that this salad can be made ahead of time, so it's perfect for busy weeknights.
Golegwamang Goitsemang Goitsemang
[email protected]This salad is a great way to use up leftover beans. I always have a few cans of beans in my pantry, so this is a quick and easy meal to throw together.
Roking Nik
[email protected]I'm not a big fan of cumin, but I decided to give this recipe a try anyway. I'm so glad I did! The cumin vinaigrette is subtle and really complements the other flavors in the salad.
Raja Shahzain
[email protected]This is my new go-to salad recipe. It's so versatile and can be easily customized to your liking. I love adding different herbs and spices to change up the flavor.
Sami khan Fouji
[email protected]I made this salad for a potluck and it was a huge success. Everyone raved about it. I love that it's a healthy and flavorful dish that's also easy to make.
SHAMIRAH NAIGA
[email protected]This salad is so fresh and summery. I love the pop of color from the bell peppers and corn. It's also really easy to make, which is a bonus.
Adro Pietersen
[email protected]I'm not usually a fan of three-bean salad, but this recipe changed my mind. The cumin vinaigrette is what really makes it special. I'll be making this again and again.
Timothy Nganga
[email protected]This salad was a hit at my last party! Everyone loved the combination of beans, veggies, and the zesty cumin vinaigrette. I'll definitely be making it again.