Ingredients:
1 (15 ounce) cans black-eyed peas, drained
1 (15 ounce) cans garbanzo beans, drained
1 (15 ounce) cans kidney beans, drained
1 (15 ounce) cans black beans, drained
1 clove garlic, minced
1 jalapeno peppers, stemmed and seeded
1 bunch cilantro
2/3 cup vegetable oil
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon salt
Directions:
Place beans in a large colander and rinse well under cold running water; drain thoroughly and transfer to a large bowl.
Pulse garlic and hot pepper in a food processor; add cilantro, oil, vinegar, mustard, sugar, cumin and salt; process until well combined and pour dressing over the beans, toss.
Serve at room temperature or chilled; stir well and adjust the seasoning if necessary.
Servings: 10
Time preparation: 10 min.
Time total: 10 min.