Barry and Katie Trent

There are lots of variations to this: I use black beans, pinto or red beans and black eyed peas.  I skip the pimiento and use a red pepper instead of the yellow pepper.  Red onions are also zippier than green.  The original recipe called for 1 cup of oil - that seems excessive to me, so I use half that.

1 can pinto beans
1 can black-eyed peas (I used black beans)
1 can shoe-peg corn
1 c chopped yellow peppers
1 c chopped celery
1 c chopped green onions
1 jar chopped pimientos
1 small can diced jalapenos
½ c cider vinegar
½ c sugar
½ c oil

Combine last three ingredients in a saucepan and bring to a boil.  Cool

Combine vegetables.  Pour cooled dressing over vegetables and marinate overnight (if possible).

Drain before serving.

Serve with Scoop Fritos (2 bags for this amount).

Makes lots.