Cowboy Caviar - cooking recipe

Ingredients

1 (14 1/2 ounce) can pinto beans
1 (14 1/2 ounce) can white shoepeg corn
1 (14 1/2 ounce) can black-eyed peas
1 red bell pepper, chopped
1 green bell pepper, chopped
3 -4 green onions, chopped
1 (14 1/2 ounce) can tiny peas
1/4 cup oil
1/4 cup vinegar
1/3 cup sugar

Preparation

Rinse starch off beans.
Drain vegetables.
Mix 1/4 cup oil, 1/4 cup vinegar and 1/3 cup sugar.
Boil until sugar is dissolved.
Pour over the drained vegetables.
Mix well.
Cover and refrigerate at least 24 hours, stirring occasionally.
Serve with Fritos or other dipping chips.