Black Bean Salad\n\nBLACK BEAN SALAD\nBeans, bacon, bell peppers, onions, celery, and a few spices make for some good eating, as shown by the BBQ Pit Boys with this classic barbecue beans side\nTHE INGREDIENTS YOU'LL NEED:\n\n\tBlack beans – 1 can\n\tPinto beans – 1 can\n\tBacon – ¼ pound thick cut\n\tRed bell pepper – ½ cup chopped\n\tGreen bell pepper – ½ cup chopped\n\tCelery – ½ cup chopped\n\tSweet onion – ½ cup chopped\n\tFresh Parsley – ½ cup chopped\n\tKosher salt – Pinch\n\tLouisiana hot sauce – ¼ - ½ teaspoon\n\tBrown sugar – 2 Tablespoons\n\tDijon mustard – 2 Tablespoons\n\tApple cider vinegar – 2 Tablespoons\n\tExtra virgin olive oil – 2 Tablespoons\n\nDIRECTIONS:\nGETTING READY\n1. Bring grill temperature up to 350 degrees Fahrenheit. Place coals on one side for indirect cooking.\n2. Put large cast iron skillet directly over coals to heat up.\n3. Clean and chop red pepper and green pepper.\n4. Remove tops and chop celery into ¼” pieces.\n5. Dice onion.\n6. Rough chop parsley.\n7. Drain black beans and pinto beans in colander, rinse with water.\n8. Cut bacon into ¼” pieces.\nMAKING\n9. Put 2 tablespoons of oil in iron skillet.\n10. Fry bacon in skillet.\n11. Add ½ cup sweet onions to skillet. Cook 2-3 minutes until translucent.\n12. Add red\/green peppers and celery to skillet. Cook 2-3 minutes.\n13. Do not overcook onions, peppers and celery.\n14. Pour in both cans of beans. Mix together thoroughly.\n15. Remove from direct heat.\n16. In skillet, add 2 tablespoons each of; apple cider vinegar, Dijon mustard, brown sugar.\n17. Put in a pinch of kosher salt and a ¼ teaspoon of hot sauce.\n18. Stir until well mixed.\nFINALIZING\n19. Pull skillet from grill. Allow it to cool to room or ambient temperature before serving.\n20. Top with chopped parsley.\nSERVING\n21. Serve with steak or pork chops.\n22. Sit back, relax, and enjoy!!