Texas Caviar - cooking recipe

Ingredients

3/4 c. sugar
3/4 c. apple cider vinegar
1/3 cup olive oil
2/3 tsp. ground black pepper
1 can pinto beans (drained)
2 cans black eyed peas (drained)
1-2 cans (4oz. each) jalapeno peppers (diced and drained)
1 can corn (drained)
1 red pepper and 1 green pepper diced
1 large red onion (diced)
1 1/2 c. celery (diced)

Preparation

Mix and bring the first
four ingredients to a boil. Let cool to room temperature. Chop fresh ingredients and add all canned goods in large plastic container. Add liquid mixture to chopped ingredients. Mix and store in fridge. Serve with Frito scoops or serve as a side salad. Will store in refrigerator in canning jar up to two weeks.