We used canned, unsalted cooked beans in this recipe, so if you're using beans that have already been seasoned, adjust the salt level to your taste.
1/3 cup red-wine vinegar
4 tablespoons balsamic vinegar
1 1/2 tablespoons honey
1/4 cup extra-virgin olive oil
1 tablespoon ketchup
1 1/2 tablespoons hot sauce
1 teaspoon sea salt, plus more to taste
1 cup black-eyed peas, cooked and drained
1 cup chickpeas (garbanzo beans), cooked and drained
1 cup kidney beans, cooked and drained
1 cup black beans, cooked and drained
1 cup cannellini beans, cooked and drained
1 cup pinto beans, cooked and drained
1 large celery stalk, finely chopped
1 large carrot, finely chopped
1/2 cup peppadew peppers (sweet red peppers), finely diced
3/4 cup red onions, finely diced
1/4 cup scallions, sliced
1/3 cup chopped fresh dill
Freshly ground black pepper, to taste
- In a large bowl, whisk together red-wine vinegar, balsamic vinegar, honey, olive oil, ketchup, hot sauce, and sea salt.
- Add remaining ingredients to the mixing bowl, and toss gently until well combined. Let sit in the refrigerator for at least 2 hours to allow flavors to blend. Toss again just before serving.
Serves 6-8 as a side dish.
- Beans, Main Dishes, Other
- North American