Instructions
1 can Shoepeg corn
1 can black-eyed peas
1 can black beans
1 can Pinto beans
1 can sliced black olives
1 jar sliced green olives
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
1 up oil
1 cup vinegar
1/2 cup sugar
Drain all vegetables, olives and combine with peppers and onion. Mix oil, vinegar and sugar and pour over vegetables. Stir together and chill. Serve with tortilla chips.
