This salad and I were meant to be(an) together…

If you are in search of a filling, tasteful, and versatile salad then fear no more because you have just found a winner! This black bean and veggie salad is full of delicious ingredients and can be used for any meal, appetizer, or snack. Superbowl party coming up? This salad is a MUST. Try for yourself!

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Sunny Side-up Egg over Warmed Black Bean and Veggie Salad


Black Bean and Veggie Salad

  • 12 oz can of white corn
  • 12 oz can black beans
  • 1 can black-eyed peas
  • 1 cup pepper, chopped
  • 1 cup celery, chopped
  • 4 oz jar pimento pepper
  • 1/4 cup parsley, chopped
  • 1 fresh jalapeño pepper, seeded and minced
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tbsp. water
  • 3/4 cup cider vinegar
  • 1/2 cup vegetable oil
  • 1 cup sugar


Prepare this salad the night before by draining the beans, peas, corn and pimento pepper into a large mixing bowl. Next, mix in all the veggies. Meanwhile, in a saucepan bring salt, pepper, water, vinegar, vegetable oil and sugar to a boil. Let cool and then pour over bean mix. Place in the fridge to marinate overnight.

In the morning, cook an egg over medium heat in a frying pan. In another frying pan, cook desired amount of black bean and veggie salad for 5-6 minutes or until warmed. Spoon salad into a dish, top with your egg, and enjoy a scrumptious breakfast! This salad is also perfect in a green leaf salad or as a salsa with chips. Bon appétit!

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