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Ingredients

Serves 6

• 1/4 cup olive oil
• 1/4 cup cider vinegar
• 2 tablespoons sugar
• 1 can (15 ounces) black-eyed peas, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 jar (4 ounces) chopped pimentos, drained
• 2 celery stalks, chopped
• 1 red bell pepper (ribs and seeds removed), finely chopped
• Coarse salt and ground pepper

Description

Whether For The Picnic Basket Or The Dinner Table, This Easy Bean Salad Fits Right In.

Martha Stewart