1 can (14 oz) pinto beans, rinsed well
1 can (14 oz) black-eyed peas, rinsed well
1 to 2 ribs celery, chopped
1 medium red onion, chopped
1 red bell pepper, chopped
1 can (11 oz) white shoe peg corn, drained
1/2 c olive oil
1/2 c vegetable oil
1/2 c cider vinegar
1/2 c sugar
Place beans, peas, celery, onion, pepper and corn in plastic resealable bowl.
In saucepan, bring oils, vinegar, and sugar to boil, then cool. Pour over vegetables and marinate in refrigerator
24 hours. Stir occasionally. Drain and serve with tortilla chips. Makes about 6 cups.