Dead Eds Dip

• 3/4 cups Cider Vinegar
• 1 Tablespoon Water
• 1 Tablespoon Salt
• 1/2 teaspoons Pepper
• 1 cup Sugar
• 1 can (15 Oz. Can) Kernel Corn
• 1 can (15 Oz. Can) Pinto Beans
• 2 cans (15 Oz. Can) Black Eyed Peas
• 1 whole Red Onion
• 1 whole Yellow Pepper
• 1 whole Red Pepper
• 1 whole Green Pepper
• 1 jar (small 4 Oz. Jar) Pimentos
• 1/4 cups Olive Oil

1. Boil and cool the cider vinegar, water, salt, pepper, and sugar (you can use Splenda, if desired).
2. Rinse and drain the corn, pinto beans, and black-eyed peas.
3. Chop the red onion and yellow, red, and green peppers.
4. Mix all and add the pimentos and olive oil.
5. Mix and marinate overnight.
6. Serve with tortilla chips.

vinegar, water, salt, pepper, sugar, kernel, pinto beans, red onion, yellow pepper, red pepper, green pepper, pimentos, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/dead-ede28099s-dip/ (may not work)