Buffalo Cowboy Caviar

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Buffalo Cowboy Caviar


  • 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 jalapeño peppers, seeded and chopped


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.

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. When ready to serve, drain well and stir in remaining 2 tablespoons TABASCO® Buffalo Style Sauce. Serve with tortilla chips.

Makes 7 cups.

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  • Name: ransliz
    Date: September 2nd, 2014
    Sounds great! Can't wait to try this.
  • Name: apearlofagirl
    Date: November 16th, 2013
    i luv that almost all ingredients i can grab from my pantry ..
  • Name: Chucky
    Date: June 12th, 2013
    throw in a bit of chicken of the sea..and BLAM! .. awesome!!