1 (15 oz.) can black beans, drained
1 (15 oz.) can black eyed peas, drained
1 (11 oz) can shoepeg corn, drained
1 (4 oz.) jar pimento, diced
4 oz. jalapeno peppers, diced (fill the pimento jar with peppers to measure)
1 medium red onion, diced
1/4 to 1/2 cup olive oil
1/2 cup sugar
1 cup vinegar

Mix first six ingredients together in a large bowl. Pour 1/4 to 1/2 cup of olive oil over bean mixture and stir.

Mix together 1/2 cup sugar and 1 cup of vinegar in a saucepan until sugar is dissolved. Let cool slightly and pour over beans. Refrigerate - best if sits several hours or overnight.

Serve with Tostitos. Enjoy!

Submitted by: Kathleen Ferri