This is my favorite side dish this summer! I had a similar version of this at a friends house and loved it so I decided to make my own. Another one of the crazy foods I cannot have anymore is Kidney Beans but this salad works really well with Kidney beans too! At our house we normally eat this as a side dish to go with sandwiches or wraps for a quick lunch. I have also eaten it as a semi-meal. I hope you enjoy this as much as we do!
What you will need:
1 can Blackeye Peas (drained)
1 can Northern or Navy Beans (drained & rinsed)
1 can Artichoke Hearts, quartered (drained)
1 can Black Olives, whole medium sized (drained)
Small Package of Grape Tomatoes
1/2 of a Cucumber
1 Green Bell Pepper (or red, I have used both), remove the seeds inside and the stem
Red Wine Vinegar
Preparation:
- Pour your drained beans and peas into the mixing bowl.
- Cut the whole olives, artichoke hearts and grape tomatoes into slices and add to mixing bowl.
- Dice the cucumber and bell pepper and add it to the mixing bowl.
- Add 2-3 tablespoons of Red Wine Vinegar to the mixing bowl.
- Stir it all up and then transfer it to a large tupperware and put the lid on then let it chill in the refrigerator for an hour or more before serving. If you are in a hurry, you can serve it right away. It tastes delicious for up to about a week! Enjoy!
Below is a picture of my favorite way to serve this delicious Bean & Pea Salad:
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