Mexican Caviar (Bean Dip) - cooking recipe

Ingredients

1 (12 ounce) can black beans
1 (12 ounce) can black-eyed peas
1 (6 ounce) jar pimientos
2 -3 stalks celery
1 purple onion
1 (12 ounce) can white shoepeg corn
1 (6 ounce) jar jalapenos
1 cup olive oil
1/2 cup cider vinegar
1/3 cup sugar

Preparation

Drain and rinse the beans and peas.
Chop the pimentos.
Chop the celery.
Chop the onion.
Chop the jalapenos.
Add the corn.
Mix together the above solids:.
Then in a saucepan mix:
olive oil.
cider vinegar.
sugar.
Cook liquids until the sugar dissolves.
Pour liquid over the solids - cover and put in refrigerator for at least one hour.
Drain liquid and serve. Fritos scoops work great with the dip.