Description
Every time I make this I get asked for the recipe. I keep it on a file in my computer so I can print and email it easily. To add heat it is also good with jalapenos. Serve with tortilla chips.
Ingredients
- ½ cup olive oil
- ½ cup vegetable oil
- ½ cup cider vinegar
- ½ cup white sugar
- 1 (14 ounce) can pinto beans, rinsed and drained
- 1 (14 ounce) can black-eyed peas, rinsed and drained
- 1 (11 ounce) can white shoepeg corn, drained
- 1 red onion, chopped
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- ½ cup chopped cilantro
Instructions
- Combine olive oil
- vegetable oil
- cider vinegar
- and sugar in a saucepan; bring to a boil
- remove from heat
- and cool to room temperature.
- Stir pinto beans
- black-eyed peas
- corn
- onion
- celery
- red bell pepper
- and cilantro together in a large bowl. Pour cooled oil mixture over bean mixture and toss to coat. Cover the bowl with plastic wrap and refrigerate
- stirring occasionally
- for 24 hours. Drain excess dressing before serving.
Prep Time: 15 mins
Total Time: 1 day
Servings: 8