Easy Vinegar Bean Dip - cooking recipe

Ingredients

Sauce
1 cup sugar
3/4 cup apple cider vinegar
1 teaspoon salt
1 teaspoon pepper
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (8 ounce) can corn (or defrosted frozen pkg)
1 small green pepper, chopped
1 small onion, chopped
1 jalapeno, chopped

Preparation

Bring sugar, apple cider vinegar, salt and pepper to a boil.
Cool slightly.
Drain and rinse black beans and pinto beans.
Combine beans, corn, green pepper, onion, and jalapeno.
Pour sauce over the bean mixture.
Refrigerate to cool.
Makes a ton but will keep for up to 10 days as the vinegar acts as a preservative.