Bean Salad

• 1 cup Sugar
• 3/4 cups Cider Vinegar
• 1 Tablespoon Water
• 1/2 cups Salad Oil
• 1/2 teaspoons Freshly Ground Black Pepper
• 1 teaspoon Salt
• 1/4 teaspoons Cayenne Pepper, Or To Taste
• 1/4 teaspoons Garlic Salt
• 1 can 14.5-oz. Black Beans
• 1 can 14.5-oz. Black-eyed Peas
• 1 can 14.5-oz. Pinto Beans
• 1-1/2 cup Corn, Canned Or Cooked Fresh
• 1 jar 4-oz. Diced Pimento, Drained
• 1 cup Diced Sweet Or Red Onion
• 1 cup Diced Celery
• 1 cup Chopped Green Pepper
• 4 whole Jalapeno Peppers

1. Bring the sugar and vinegar to a boil in a small saucepan. Then add the next 6 ingredients (water through garlic salt).
2. Drain and rinse the beans, black-eyes peas, pinto beans, and corn. Put into a large bowl. Add the remaining ingredients, and pour the sugar mixture over all. Cover and refrigerate at least 2 hours before serving.
3. Before serving, drain the dressing or just scoop out the amount you want into a bowl. Serve the dressing for a salad, if desired. This recipe keeps well and can be made several days ahead.
4. Cook's Note: When cleaning jalapeno peppers, wear disposable gloves and keep hands away from your face.

sugar, vinegar, water, salad oil, freshly ground black pepper, salt, ubc, ubc, black beans, blackeyed peas, pinto beans, corn, pimento, onion, celery, green pepper, peppers

Taken from tastykitchen.com/recipes/salads/bean-salad-3/ (may not work)