Updated: May 21, 2021
1 each of red, yellow, orange and green peppers, diced
4 stalks of celery, diced
2 jalapeños diced (I scoop out the seeds and veins)
1/2 red onion, diced
1 can black eyed peas, drained & rinsed
1 can pinto beans, drained, drained & rinsed
1 can white corn drained & rinsed
1 cup vegetable oil
1/2 cup cider vinegar
1/2 cup granulated sugar
Combine everything except the oil, vinegar and sugar into a large bowl.
Bring the oil and vinegar to a boil over low/medium heat and add the sugar so it dissolves completely and remove from heat.
Let the mixture cool completely and then add over top all the veggies and beans.
Stir all to combine and let sit in fridge for a couple hours before serving. Frito Scoops are a must for this one!
This recipe was shared with me a long time ago at an extended family party, from my Aunt Jodi. It's always a huge hit and everyone is always asking for the recipe. Plus, its vegan and also gluten free so great for friends with dietary restrictions!