Bean Dip / Salsa

• 1 can Black-eyed peas (drained & rinsed)
• 1 can Pinto beans (drained & rinsed)
• 1 can Shoepeg corn, white (drained)
• 4 oz jar "Diced" jalepeno peppers, drained
• 4 oz jar chopped Pimentos (drained)
• 1 cup Celery, diced
• 1 cup Green pepper, diced
• 1 small Red onion (chopped).
• 1/4 cup Vegtable oil.
• 1/2 cup Apple cider vinegar
• 1/2 cup Sugar
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Water

1. Drain and rinse both black-eyed peas and pinto beans separately in a colander and put into a large mixing bowl.
2. Next, drain pimentos and corn (no need to rinse).
3. Add to mixing bowl.
4. Now, drain Jalepeno peppers and dice into pieces.
5. Add to mixture.
6. Add celery, green peppers and red onion to mixture.
7. Stir until well mixed.
8. Transfer mixture to large plastic container with a lid.
9. In a sauce pan, heat vegetable oil, sugar, vinegar, salt, pepper & water, until sugar is completely dissolved.
10. Pour juice mixture over bean salsa, cover and refrigerate overnite.
11. Serve with nacho chips or crackers of your choice.

blackeyed peas, pinto beans, corn, jalepeno peppers, pimentos, celery, green pepper, red onion, vegtable oil, apple cider vinegar, sugar, salt, black pepper, water

Taken from cookpad.com/us/recipes/331471-bean-dip-salsa (may not work)