Bean Salad

Name: Bean Salad
Ingredients: 1 cup Sugar; 3/4 cups Cider Vinegar; 1 Tablespoon Water; 1/2 cups Salad Oil; 1/2 teaspoons Freshly Ground Black Pepper; 1 teaspoon Salt; 1/4 teaspoons Cayenne Pepper, Or To Taste; 1/4 teaspoons Garlic Salt; 1 can 14.5-oz. Black Beans; 1 can 14.5-oz. Black-eyed Peas; 1 can 14.5-oz. Pinto Beans; 1-1/2 cup Corn, Canned Or Cooked Fresh; 1 jar 4-oz. Diced Pimento, Drained; 1 cup Diced Sweet Or Red Onion; 1 cup Diced Celery; 1 cup Chopped Green Pepper; 4 whole Jalapeno Peppers

17 ingredients

4 steps

Ingredients

1 cup Sugar
3/4 cups Cider Vinegar
1 Tablespoon Water
1/2 cups Salad Oil
1/2 teaspoons Freshly Ground Black Pepper
1 teaspoon Salt
1/4 teaspoons Cayenne Pepper, Or To Taste
1/4 teaspoons Garlic Salt
1 can 14.5-oz. Black Beans
1 can 14.5-oz. Black-eyed Peas
1 can 14.5-oz. Pinto Beans
1-1/2 cup Corn, Canned Or Cooked Fresh
1 jar 4-oz. Diced Pimento, Drained
1 cup Diced Sweet Or Red Onion
1 cup Diced Celery
1 cup Chopped Green Pepper
4 whole Jalapeno Peppers

Directions

1

Bring the sugar and vinegar to a boil in a small saucepan. Then add the next 6 ingredients (water through garlic salt).
2

Drain and rinse the beans, black-eyes peas, pinto beans, and corn. Put into a large bowl. Add the remaining ingredients, and pour the sugar mixture over all. Cover and refrigerate at least 2 hours before serving.
3

Before serving, drain the dressing or just scoop out the amount you want into a bowl. Serve the dressing for a salad, if desired. This recipe keeps well and can be made several days ahead.
4

Cook's Note: When cleaning jalapeno peppers, wear disposable gloves and keep hands away from your face.