Ingredients

• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 15 ounce
• 1 , 11 ounce
• 1 cup diced celery
• 1 small bunch cilantro leaves , chopped
• 0.5 reds bell pepper , diced
• 0.5 yellows bell pepper , diced
• 0.5 cups chopped green onion
• 1 , 2 ounce
• 2 tablespoons minced jalapeño
• 1 tablespoon minced garlic
• 0.5 cups rice wine vinegar
• 0.5 cups extra-virgin olive oil
• 0.33 cups white sugar
• 1 teaspoon salt
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Combine black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, bell peppers, green onion, pimentos, jalapeño, and garlic in a large bowl. Set aside.
2. 2 Bring rice wine vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar dissolved, about 5 minutes. Cool to room temperature, then pour over bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.

Nutrition per serving