Chop:
1 red pepper
1 green pepper
4 scallions
4 celery stalks

Drain, rinse and add to chopped vegetables:
1 can pinto beans
1 can black-eyed peas
2 cans shoepeg corn

Dressing:
1 cup sugar
¾ cup cider vinegar
½ cup canola oil
½ tsp pepper

Place ingredients in a saucepan and bring to a boil to dissolve sugar.

Pour dressing over veggies and beans, stir and let sit in refrigerator overnight. Drain off dressing before serving. Serve as a side dish or with tortilla “scoops” as a dip.