Mexican Caviar (Bean Dip)

• 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

1. Drain and rinse the beans and peas.
2. Chop the pimentos.
3. Chop the celery.
4. Chop the onion.
5. Chop the jalapenos.
6. Add the corn.
7. Mix together the above solids:.
8. Then in a saucepan mix:
9. olive oil.
10. cider vinegar.
11. sugar.
12. Cook liquids until the sugar dissolves.
13. Pour liquid over the solids - cover and put in refrigerator for at least one hour.
14. Drain liquid and serve. Fritos scoops work great with the dip.

black beans, blackeyed peas, pimientos, celery, purple onion, white shoepeg corn, jalapenos, olive oil, cider vinegar, sugar

Taken from www.food.com/recipe/mexican-caviar-bean-dip-342887 (may not work)