Best Ever Cowboy Caviar is a flavorful, colorful, and easy-to-make appetizer or side dish that combines beans, vegetables, and a tangy dressing.

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

1 red onion, chopped

2 stalks celery, chopped

1 red bell pepper, chopped

½ cup chopped cilantro

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Combine olive oil, vegetable oil, cider vinegar, and sugar in a small saucepan; bring to a boil, remove from heat, and cool to room temperature.
Stir together pinto beans, black-eyed peas, corn, onion, celery, red bell pepper, and cilantro in a large bowl until well combined.
Pour the cooled oil mixture over the bean mixture and toss to coat.
Serve the dish best when chilled.

This dish is best served chilled for maximum flavor.
You can adjust the vegetable proportions to your taste, adding more or less of your favorites.
Store in an airtight container in the refrigerator for up to 3 days.