Calico Bean Salad

 
3 cups Roma tomatoes, deseeded and diced
1 - 15 oz. can black beans, drained and rinsed
1 - 15 oz. can black-eyed peas, drained and rinsed
1 - 15 oz. can red beans, drained and rinsed
1 - 15 oz. can navy beans, drained and rinsed
1 cup celery, finely diced
2/3 cup red onion, finely diced
2/3 cup green onion, sliced
2/3 cup freshly chopped parsley
1/4 cup cider vinegar
2 T. cumin
1 T. chili powder
2 t. salt
1/2 t. pepper
 

In a large bowl, combine all of the ingredients and toss well to combine. Cover and set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

Yield: 10 Cups

 

Home  |  Recipes  |  Books  |  Bio  |  Links  |  Guestbook

The Vegan Chef
1999-2002  Beverly Lynn Bennett