Black-Eyed Pea and Bean Salad

By dashy_65

Ingredients

• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 2 celery ribs, thinly sliced
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped red onion
• 3 tablespoons red wine vinegar
• 3 tablespoons white wine vinegar
• 2 tablespoons olive oil

Preparation

Step 1

In a large bowl, combine the kidney beans, black-eyed peas, black beans, celery, red pepper and onion. In a small bowl, whisk together the vinegars, oil and salt. Pour over bean mixture; toss to coat. Refrigerate for about 4 hours, stirring occasionally. Yield: 8 servings.

Nutritional Analysis: One serving (3/4 cup) equals 169 calories, 3 g fat (trace saturated fat), 26 g carbohydrate, 7 g fiber, 9 g protein.