G and I have been feeling nostalgic for our pre-pandemic travels. We used to have the best times traveling around the country. We were all geared up to hit all 50 states, but NO! I hate you pandemic
We went through the center of the US the last time and had lunch at a gas station. We had to wait almost an hour to eat there. Yes, it was that well rated. Joe’s Kansas City bar-b-que was amazing. We had to wait to sit down and this cool guy was there to take our order. It’s all because of him that I discovered Cowboy Caviar. We didn’t necessarily eat our way cross country, but we did have some options not available in the NW.
Could this be any easier? I don’t think so. I like it as a dip, on a hot dog or hamburger, as part of a nacho plate. Give it a go. I do love my vegetarian options.
- 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 corn, drained or 2 cups frozen kernels, thawed
- 1 red onion, chopped
- 1/2 teaspoon garlic salt
- 1 red bell pepper, chopped
- ½ cup cilantro
- 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, 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.
*****From the Recipe Box:
I like this with corn chips as well.
It’s even kind of healthy, but don’t hold that against it.
and remember: Falling down is an accident. Staying down is a choice. Big kiss, Lynn
From the Recipe Box 