1 can black beans
1 can pinto or red beans
1 can black eyed peas
1 can corn
1 green pepper chopped
1 red pepper chopped
1 C celery chopped
hot sauce – to taste
chopped cilantro to taste
Optional: chopped tomatoes and avocado
Boil:
½ C veg. oil
¾ C vinegar
½ C sugar
1 T water
1 tsp salt
½ tsp pepper
Drain all the the canned beans and corn. Combine all and toss with cooled dressing. Refrigerate before serving. Can be made a day ahead and keeps well.
Aunt Jeanne O'Brien's recipe I added the cilantro and reduced the sugar in the recipe. We had it for Megan's graduation party with the avocado and tomato added.