Ingredients:
1 can black-eyed peas (with jalapeno, optional), drained
1 can pinto beans (with jalapeno, optional) drained
1 can black beans
1 jar pimento, chopped
1 cup celery, chopped
1 can white shoe peg corn (or two color corn)
1 cup green pepper, chopped
Dressing:
1 tsp. salt
3/4 cup cider vinegar
1/2 tsp. pepper
1/2 cup oil
1 Tbsp. water
1 cup sugar
Preparation:
Mix beans in large bowl.
Boil dressing ingredients together
and pour over beans in bowl.
Marinate overnight in refrigerator.
When ready to serve, drain.
Serve with "scoop" Fritos or as a relish.