Best Ever Cowboy Caviar

Salads

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
  • 1red onion, chopped
  • 2 stalks celery, chopped
  • 1red bell pepper, chopped
  • ½ cup chopped cilantro

    • Directions

  • 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.

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  • 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.

    • Nutrition:

    The nutrition data for this recipe includes the full amount of the dressing ingredients. The actual amount of the dressing consumed will vary.

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