Four-bean Salad

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 10
• 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
• 2/3 cup vegetable oil
• 1/3 cup red wine vinegar
• 2 teaspoons dijon mustard
• 1 teaspoon sugar
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt

Recipe

• 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.