Bean Salsa

1 can pinto beans
1 can black beans
1 can black eyed peas
1 can white corn
1 cup green pepper
1 cup celery
1 cup onion
1 tomato
1 teaspoon salt
½ teaspoon pepper
¾ cup cider vinegar
1 cup sugar
½ cup oil
1 tablespoon water


1. Drain and lightly rinse all caned goods, place in large bowl.

2. Dice green pepper, celery, onion and tomato into small bits, not much bigger then the beans, place in bowl.

3. In a saucepan combine salt, pepper, vinegar, sugar, oil and water. Bring to a boil stirring often.

4. Let cool, and then pour over beans, stirring to combine well.

5. Refrigerate 24 hours.

**Serve with scoop style tortilla or corn chips**