Black Bean & Corn Salsa With Blue Chips

• 12 cup celery, diced
• 1 cup onion, diced
• 1 cup green pepper, diced
• 1 cup red pepper, diced
• 1 cup yellow pepper, diced
• 15 ounces black beans, wash & drain
• 15 ounces black-eyed peas, wash & drain
• 2 cups corn
• 2 cups tomatoes
• 12 cup cider vinegar
• 12 cup olive oil
• 12 cup sugar

1. Cut up all veggies.
2. Place in a large bowl.
3. Open cans of beans and peas.
4. Place in a strainer and rinse well with water then drain.
5. Add to cut up veggies.
6. In a saucepan, combine vinegar, oil and sugar.
7. Bring to a boil.
8. Cool and pour over veggies.
9. Refrigerate and flavor through.
10. Tastes good with torilla chips.
11. I use Tostitos natural blue corn tortilla chips.

celery, onion, green pepper, red pepper, yellow pepper, black beans, blackeyed peas, corn, tomatoes, cider vinegar, olive oil, sugar

Taken from www.food.com/recipe/black-bean-corn-salsa-with-blue-chips-252918 (may not work)