Texas Caviar

Dressing: 3/4 c. of cider vinegar

1/2/ c. oil

1 tsp salt

1/2 c. sugar

1 Tbsp. water

1/2/ tsp. pepper

Boil and set aside

Drain: 2 cans shoepeg corn

1 can blackeye peas

1 can of pinto beans (cut beans in half)

Chop: 1 small can diced jalapenos (4 1/2 ozs.)

1 small jar diced pimientos

1 small red onion

1 c. of celery

1 c. green pepper

Combine and pour dressing over the above. Refrigerate at least 2 hours. Drain (optional) and serve with Frito Scoops!