Texas Caviar Salsa - cooking recipe

Ingredients

1 (15 ounce) can corn
1 (15 ounce) can black beans
1 red onion
1 jalapeno
1 green pepper
1 red pepper
1 yellow pepper
1 orange bell pepper
1/2 cup cilantro
1/4 cup light olive oil
1 cup Splenda sugar substitute
3/4 cup apple cider vinegar
1 teaspoon black pepper
3 garlic cloves

Preparation

Chop up all the peppers,onion and cilantro.
Put the oil, black pepper, splenda & apple cider vinegar in a saucepan. Bring to a boil and simmer until the splenda dissolves. Cool.
Mix together all the other ingredients and pour cooled oil over.
Refrigerate overnight.
Serve with tostito scoops.