Chicken and Bean Salad with Pepper Jelly Vinaigrette

Makes: 4 servings

Total time: 20 minutes

1 bunch scallions, thinly sliced or 1/2 red onion, thinly sliced

1/3 cup red pepper jelly

2 tablespoons white vinegar or hot sauce

2 tablespoons neutral oil

Kosher salt and ground black pepper

15 1/2-ounce can black-eyed peas or kidney beans or black beans, rinsed and drained

3 cups shredded cooked chicken

1. Stir together scallions, jelly, vinegar, oil and a pinch each of salt and pepper. Add the beans, stir and let stand for about 10 minutes. Stir in the chicken, then season with salt and pepper.