This delicious vegan, gluten-free and allergen-free American side dish/salad is made of pinto beans, red bell peppers, peas, canola oil and granulated sugar.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 1463 mins – easy
🍽 6 servings – 269 kcal per serving
|
Serving
347g |
Fat
10g |
Sat. fat
0g |
Sodium
169mg |
|
Carbs
37g |
Fibers
8g |
Sugars
16g |
Proteins
8g |
INGREDIENTS
- 14½ oz pinto beans
- 14½ oz can of white corn
- 14½ oz cow peas
- 1 red bell pepper
- 1 green bell pepper
- 3 green onions
- 14½ oz peas
- ¼ cup canola oil
- ¼ cup vinegar
- ⅓ cup granulated sugar
TOOLS
- 1 knife
- 1 saucepan
- 1 colander
- 1 bowl
- 1 wooden spoon
- 1 whisk
- 1 refrigerator
- 1 lid
STEPS
Destalk red and green bell peppers, then chop them. Next, peel and dice green onions.
Put pinto beans, a can of white corn and cowpeas in a colander. Rinse for 2 minutes, then drain.
Heat canola oil in a saucepan. Mix in vinegar and granulated sugar with a whisk. Cook for 2 minutes to get a vinaigrette.
Combine pinto beans, white corn, and cowpeas in a bowl. Stir in red bell peppers, green bell peppers, onions, and vinaigrette with a wooden spoon. Cover the bowl with a lid and put it in the refrigerator to chill for 24 hours. Remove the lid and give it a stir.
It’s ready to be served !
