Texas Caviar

Here's a recipe that gets better the longer it sits, so make it a couple of days in advance.

Texas Caviar

1 can black beans
1 can pinto beans
1 can whole kernel corn
drain, rinse and then add
1 green, red or orange pepper, diced
1-2 seeded, diced jalapeno
2 stalks celery, diced
1 c red onion, diced

In a sauce pan add
1/2 c oil
1/2 c cider vinegar
1/2 c sugar

Cool and pour over mix.

This keeps 2 weeks refrigerated. Server with tostitos
or freetos chips.