Four-bean Salad

Name: Four-bean Salad
Ingredients: 1 (15 ounce) can black-eyed peas, drained; 1 (15 ounce) can garbanzo beans, drained; 1 (15 ounce) can kidney beans, drained; 1 (15 ounce) can black beans, drained; 1 clove garlic, minced; 1 jalapeno pepper, stemmed and seeded; 1 bunch cilantro; 23 cup vegetable oil; 13 cup red wine vinegar; 2 teaspoons Dijon mustard; 1 teaspoon sugar; 34 teaspoon ground cumin; 12 teaspoon salt

13 ingredients

3 steps

Ingredients

1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black beans, drained
1 clove garlic, minced
1 jalapeno pepper, stemmed and seeded
1 bunch cilantro
23 cup vegetable oil
13 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
34 teaspoon ground cumin
12 teaspoon salt

Directions

1

Place beans in a large colander and rinse well under cold running water; drain thoroughly and transfer to a large bowl.
2

Pulse garlic and hot pepper in a food processor; add cilantro, oil, vinegar, mustard, sugar, cumin and salt; process until well combined and pour dressing over the beans, toss.
3

Serve at room temperature or chilled; stir well and adjust the seasoning if necessary.