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Black-Eyed Pea and Bean Salad

"I was trying to use up some ingredients I had in our pantry one day and threw this bean salad together," related Marilyn Gonsman of Blairsville, Georgia. "I served it the next night with chicken, and everyone enjoyed it."
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings


  • 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
  • 1/2 teaspoon salt


  • 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.
Nutrition Facts
3/4 cup: 169 calories, 3g fat (0 saturated fat), 0 cholesterol, 414mg sodium, 26g carbohydrate (0 sugars, 7g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

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  • shmemily8
    Nov 15, 2010

    Quick, easy, delicious and healthy. Makes for a perfect little lunch.