Bean Dip

Evelyn Ensminger1 can pinto beans
1 can black-eyed peas
1 can shoe peg corn (white)
1 small jar roasted red peppers
1 red onion, chopped
1/2 green pepper, chopped

Boil together until clear
1/2 cup olive oil
1/2 cup apple cider vinegar
2 cups sugar

Cool, add veggies, marinate before dipping with tortilla scoopers.
Amount of sugar, oil and vinegar can be decreased.