Tangy Cowboy Caviar - cooking recipe

Ingredients

3 (11 ounce) cans white shoepeg corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 red bell pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1/2 red onion, diced
2 tablespoons vegetable oil
1/2 cup granular sweetener (such as Equal(R))
1/2 cup apple cider vinegar
2 cups water

Preparation

Mix corn, black beans, pinto beans, black-eyed peas, red bell pepper, yellow bell pepper, orange bell pepper, and red onion together in a large bowl; stir in vegetable oil.
Put granular sweetener into a bowl; stir vinegar into sweetener. Mix water into sweetener-vinegar mixture until sweetener is dissolved. Pour mixture over corn-bean mixture; toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Drain liquid from mixture in a colander before serving.