Texas Caviar - cooking recipe

Ingredients

1 (15 ounce) can black-eyed peas
1 (11 ounce) can shoe peg corn
1 (15 ounce) can black beans, thoroughly rinsed
1 (4 ounce) jar pimientos
1 (4 ounce) jar jalapenos
1 medium red onion, chopped
1 cup chopped celery
1 cup olive oil
1/2 cup cider vinegar
1 cup sugar

Preparation

Drain all canned and jarred items and rinse.
Place oil, vinegar and sugar in a sauce pan.
Heat until sugar dissolves.
Mix all ingredients together with marinade in a bowl.
Cover and refrigerate overnight (or longer).
Drain the marinade off the mixture to serve.
Serve with Tostitos Scoops.