Cold Corn Salsa

Ingredients

• 1 can black beans , 15 ounce
• 1 can white corn , 15 ounce
• 1 can black-eyed peas , 15 ounce
• 1 cup chopped celery
• 1 chopped red bell pepper
• 0.5 cups sliced green onion
• 1 cup white sugar
• 0.75 cups apple cider vinegar
• 0.5 cups vegetable oil
• 1 teaspoon ground black pepper

Instructions

1. 1

   Combine black beans, corn, black-eyed peas, celery, bell pepper, and green onion in a large bowl.

2. 2

   Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Cool vinaigrette, about 1 hour.

3. 3

   Pour vinaigrette over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours to overnight. Drain excess liquid before serving.