Uptown Cowboy Caviar

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (11 ounce) can yellow shoepeg corn, drained
• 1 cup diced celery
• 1 small bunch cilantro leaves, chopped
• 1/2 red bell pepper, diced
• 1/2 yellow bell pepper, diced
• 1/2 cup chopped green onion
• 1 (2 ounce) jar chopped pimento peppers
• 2 tablespoons minced jalapeno pepper
• 1 tablespoon minced garlic
• 1/2 cup rice vinegar
• 1/2 cup extra virgin olive oil
• 1/3 cup white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

1. Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.
2. Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.

black beans, blackeyed peas, pinto beans, yellow shoepeg corn, celery, cilantro, red bell pepper, yellow bell pepper, green onion, pimento peppers, jalapeno pepper, garlic, rice vinegar, extra virgin olive oil, white sugar, salt, ground black pepper

Taken from www.allrecipes.com/recipe/218884/uptown-cowboy-caviar/ (may not work)