Ingredients
125 ml olive oil
125 ml vegetable oil
125 ml cider vinegar
125 ml white sugar
1 can (400g) pinto beans, rinsed and drained
1 can (400g) black-eyed peas, rinsed and drained
1 can (300g) white shoepeg corn, drained
1 red onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
125 ml chopped cilantro
Directions
Step 1
In a saucepan, combine olive oil, vegetable oil, cider vinegar, and sugar. Bring to a boil, then remove from heat and let cool to room temperature.
Step 2
In a large bowl, mix pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro. Pour the cooled oil mixture over the bean mixture and toss to coat. Best served chilled.