1 (15 ounce) can black beans, drained
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can black-eyed peas, drained
1 (12 ounce) can corn, drained
1 cup celery, chopped
1 cup onion, chopped
1 cup peppers, sweet-colored, chopped
1/2 cup apple cider vinegar
1/4 cup cooking oil
1/2 cup sugar
Mix beans and vegetables in large container with cover.
Bring oil, sugar and vinegar to a boil and simmer for 2 minutes.
Pour mixture over beans and vegetables.
Refrigerate for at least 3 hours, stirring occasionally.
Serve either as a bean salad, or as an appetizer with baked tortilla chips.