Thread: Texas bean salad

This recipe came from a lady I used to work with. I usually make it 2 days before I take it somewhere. I think it tastes better after it sets in the Refridgerator.


1 c sugar
1/2c canola or veg. oil
2T water
3/4 c vingar
mix together in saucepan and boil briefly, set aside to cool.

drain and rinse well:
4oz pimentos
2 4oz cans of green chilis
2 11oz cans of shoe peg corn
1 15 oz can of black beans
1 15oz can of black eyed peas
1 15 oz can of pinto beans
1 can of garbanzo beans


add this to the bean mixture after you drained and rinsed:

1 small red onion
1 cup of celery chopped in small pieces
1 cup of green pepper chopped in small pieces
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after 1st mixure cools, pour over the complete bean mixture.
serve with scoop chips (ex. tortillas or fritos) Makes a big bowl. great summer appetizer or could just serve as a salad. Enjoy!