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.
Preparation Time
15 mins
Total Time
15 mins
Calories
426 Calories
Recipe Instructions
Step 1
Combine olive oil, vegetable oil, cider vinegar, and sugar in a saucepan; bring to a boil, remove from heat, and cool to room temperature.
Step 2
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.
Ingredients
½ cup white sugar
½ cup vegetable oil
½ cup olive oil
2 stalks celery, chopped
½ cup cider vinegar
1 red onion, chopped
1 red bell pepper, chopped
½ cup chopped cilantro
1 (11 ounce) can white shoepeg corn, drained
1 (14 ounce) can pinto beans, rinsed and drained
1 (14 ounce) can black-eyed peas, rinsed and drained
