*Please note, I feel weird using two apostrophes here, but I also feel weird NOT using two, as it implies that the word and does not have three letters, or that either the a or the d is insignificant. And that’s just not good for either one of their self-esteem.In fact, one of my favorite ‘dips’ from the weekend was the Clean Eating Carolina Caviar that Brittany brought to the Virginia Bloggers + Wholesome Goodness party…namely because once I saw it, I could not stop thinking about yet another one of my Aunt Elizabeth’s delicious, easy recipes for a crowd.”
*Or just for one, if you are my cousin Emily.I wanted to have a big, dramatic name for this recipe up there, bold and (the) beautiful…but once again, it is a recipe passed down through the family ‘album’ given an attributive name, rather than an incredibly witty or descriptive one.
I’ve actually blogged about this salad before, when I made it for a summer gathering where the unannounced theme was “how easy can I throw this thing together?”
No, I did not rip off the label of the black-eyed peas in a fit of “why won’t this darn can opener work???” rage. (Although that would not have been surprising.) Rather, I–once again–salvaged this can from being thrown away when I was working at Central Market in Austin…and brought it with me all the way back to Virginia.
Having the beans helped. As did having a lonely green pepper, purchased entirely on a whim.What helped even more was the fact that I had adopted
a baby an ear of corn at the Farmer’s Market and now needed something to do with it.
I want to call this a two-bean salad–because who needs THREE, when the two you’ve got are delicious?–but since we refer to the black-eyed peas as, well, peas*…that might be confusing.
*Or the vehicle by which Fergie became famous, since Kids, Incorporated didn’t do it for her.But technically they are all legumes, right? Maybe? I don’t feel like looking it up. So let’s just say yes and move on.To the beans (legumes? peas?), add some chopped green bell pepper and some chopped red onion.At this point, stir well…you might have to break up the onion a little ferociously so you don’t end up with miniature leaning towers of poor aftertaste.
If you are like me, you will nearly forget the corn. Don’t forget the corn.*
*You can still be like me in other ways, though.Aunt Elizabeth normally uses a small can of white shoepeg corn, but if you’ve got a fresh ear or two listening in, you might as well use ’em.Talk about salvaging…the only other change I made was to squeeze on the juice of this dying lemon, along with a VERY simple ‘dressing’ of vinegar, salt, pepper, cumin,* and a smidge of oil.
You might not be as excited about having to clean up. But just because it’s easy to make…doesn’t mean it’s not also easy to make a mess. [Oh dear me. I crack myself up.]It’s worth it though. Whether you use it as a dip for chips…
…or just to top off your salad.
Simple Bean Salad
(Makes about 6 cups)
1 15 oz. can black-eyed peas, rinsed and drained
1 15 oz. can dark red kidney beans
1 cup green bell pepper, finely chopped
1 cup red onion, finely chopped
1 cup fresh white corn (may substitute 11 oz. can white shoepeg corn)
2-3 Tbsp. canola oil
1/3 cup apple cider vinegar
1/4 tsp. salt
1/8 tsp. black pepper
1/4 tsp. ground cumin
Combine all ingredients in a mixing bowl.
[For best flavor, allow to chill in the fridge for a few hours or overnight.]