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Categories:
Salad black-eyed peas goya chickpeas goya red kidney beans cucumber red bell pepper fresh cilantro dressing goya red wine vinegar packets goya salad & vegetable seasoning lemon juice olive oil
Viewed: 32 - Published at: 3 years agoIngredients
- Salad
- 1 (15 1/2 ounce) can goya black-eyed peas, drained and rinsed
- 1 (15 1/2 ounce) can goya chickpeas, drained and rinsed
- 1 (15 1/2 ounce) can goya red kidney beans, drained and rinsed
- 1 medium cucumber, peeled, seeded and chopped (2 cups)
- 1 red bell pepper, seeded and finely chopped (about 1 cup)
- 2 tablespoons finely chopped fresh cilantro
- Dressing
- 3 tablespoons goya red wine vinegar
- 2 (1/4 ounce) packets goya salad & vegetable seasoning
- 1 tablespoon goya lemon juice
- 1/2 cup goya extra virgin olive oil
Method
- In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
- In small bowl, whisk together vinegar, salad, vegetable seasoning and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.
