Texas Two-Bean Salad

Tweaked this from Martha Stewart's Everyday Food magazine. This is absolutely delicious and was a huge hit! Everyone who ate it requested the recipe and nearly ran out of a doubled portion b/c everyone had seconds (and thirds for some!) Great, simple, light, healthy recipe.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup apple cider vinegar
• 2  tablespoons sugar
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (4 ounce) jar diced pimentos, drained
• 2  celery ribs, chopped
• 1  red bell pepper, diced
•  salt & pepper
•  optional - 1 can corn, rinsed and drained
•  optional - 1 can black beans, rinsed and drained

Directions

1. Whisk together oil, vinegar, sugar, salt and pepper.
2. Add rest of ingredients and let the salad chill for at least an hour, preferably longer.
3. Salad will keep for up to 3 days.
4. Serve with slotted spoon as there will be quite a bit of liquid at bottom of bowl.