Texas Caviar Wisconsin-Style - cooking recipe

Ingredients

2 cups cider vinegar
1 tablespoon sugar
1 (11 ounce) can shoepeg corn, drained
2 stalks celery, diced
1 (15 ounce) can black-eyed peas, drained and rinsed
1 green bell pepper, diced
1 avocado - peeled, pitted, and diced

Preparation

Combine the cider vinegar and sugar in a small saucepan; bring to a boil and cook until the volume is reduced to about 1 cup. Remove from heat and allow to cool completely.
Mix the shoepeg corn, celery, black-eyed peas, green bell pepper, and avocado together in a bowl. Pour the cooled vinegar mixture over the corn mixture; gently toss to coat.