Cowboy Caviar

• 1 can (15 Oz.) Black-eyed Peas, Rinsed And Drained
• 1 can (15 Oz.) Pinto Beans, Rinsed And Drained
• 1 jar (2 Oz.) Chopped Pimento, Drained
• 1 can (14.5 Oz.) White Shopok Corn, Drained
• 1 whole Green Bell Pepper, Diced
• 1 whole Small Onion, Diced
• 1 can (4 Oz.) Chopped Jalapenos, Drained
• 4 whole Chopped, Seeded Tomatoes Or A Medium Can (14.5 Oz.) Of Chopped Tomatoes, Drained
• 1 teaspoon Salt
• 1/2 teaspoons Ground Black Pepper
• 1 Tablespoon Water
• 1/4 cups Extra Virgin Olive Oil
• 1 cup White Granulated Sugar
• 3/4 cups Cider Vinegar

1. Bring to a boil all ingredients for the dressing.
2. Continue boiling to dissolve the sugar and then set aside to cool completely.
3. Meanwhile mix all ingredients for the salsa together in bowl.
4. Pour cooled dressing over salsa ingredients.
5. Refrigerate overnight.
6. Drain before serving.

blackeyed, pinto beans, pimento, white shopok, green bell pepper, onion, jalapenos, tomatoes, salt, ground black pepper, water, olive oil, sugar, vinegar

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cowboy-caviar-5/ (may not work)