Cold Corn Salsa

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can white corn, drained
• 1 (15 ounce) can black-eyed peas, drained
• 1 cup chopped celery
• 1 red bell pepper, chopped
• 1/2 cup sliced green onion
• 1 cup white sugar
• 3/4 cup apple cider vinegar
• 1/2 cup vegetable oil
• 1 teaspoon ground black pepper

1. Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.
2. Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool.
3. Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.

black beans, white corn, blackeyed peas, celery, red bell pepper, green onion, white sugar, apple cider vinegar, vegetable oil, ground black pepper

Taken from www.allrecipes.com/recipe/223386/cold-corn-salsa/ (may not work)