This easy recipe is GREAT for summer get-togethers. I can honestly eat it with a fork and call it lunch.
1 can of pinto beans, drained
1 can of blackeyed peas, drained
1 can of corn
1 red onion
1 green pepper
1 red pepper
1 yellow pepper
1 orange pepper
¼ cup oil (original recipe is ½ cup, but I don’t think that much is necessary)
¾ cup sugar (or less, depending on what you like)
¾ up cider vinegar
Chop up all the peppers, onion and jalapeño.
Put the oil, sugar and vinegar in saucepan. Bring to boil to dissolve and then let cool.
Mix all ingredients together and let sit in fridge overnight.