Step 1: Gather Ingredients
1 cup canola oil
1/2 cup cider vinegar
1/2 cup sugar
3 tablespoons TABASCO® brand Buffalo Style Hot Sauce, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 (15.5-ounce) can pinto beans, drained
1 (15.5-ounce) can black-eyed peas, drained
2 (11-ounce) cans white shoepeg corn, drained
1 cup chopped red bell pepper
1/2 cup chopped onion
1 (4-ounce) jar chopped pimento, drained
2 jalapeno peppers, seeded and chopped
You can print the shopping list below.
Step 2: The Dressing
For the dressing, combine oil, vinegar, sugar, 1 tablespoon of the TABASCO® Buffalo Style Sauce, salt and pepper in a medium saucepan. Bring to a boil over high heat; cook and stir for 30 seconds, then set aside to cool.
Step 3: The Vegetables
In a large bowl, combine the pinto beans, black-eyed peas, corn, bell pepper, onion, pimento and jalapeño peppers. Add the dressing and stir to combine. Cover and refrigerate overnight.