1 (15 oz.) can garbanzo beans, drained
1 (15 oz.) can black beans, drained
1 (15 oz.) can red beans, drained
1 (15 oz.) can pinto beans, drained
1 (15 oz.) can white shoepeg corn, drained
1 cup yellow bell pepper, finely chopped
1 cup orange bell pepper, finely chopped
1 cup red onion, finely chopped
6 to 10 jalapeno peppers, minced

MARINADE:

1 tsp. salt (or chipolte pepper seasoning)
1/2 tsp. pepper
3/4 cup apple cider vinegar
1/2 cup olive oil
1 cup sugar (or less)

Mix all marinade ingredients in a saucepan and bring to a boil. Boil for 5 minutes and cool.

Drain all cans of beans and shoepeg corn. Add all ingredients to marinade, cover with Saran or plastic wrap and store in refrigerator for 24 hours to allow flavors to meld.

Serve with Tostitos Scoops or your favorite dipping chip.

Submitted by: Jake