15 oz. can black beans
15 oz. can black eyed peas
11 oz. can of corn
4 oz. jar chopped pimentos
4 oz. can green chiles
1 cup diced red onion
1 cup diced celery
1/2 cup olive oil
1/4 cup apple cider vinegar
1/2 cup sugar
Combine the black beans and black-eyed peas in a strainer. Rinse well with water to remove the goopy can liquid. Set aside to drain.
In a separate small strainer, combine the corn, pimentos, and green chiles. Allow to drain for about 5 minutes.
Once drained, combine the beans, corn, pimentos, chile, onion and celery in a large bowl.
In a saucepan, combine the olive oil, vinegar, and sugar and heat on low. Stir often until sugar melts and mixture becomes clear. Remove from heat, pour over all ingredients, and mix well.
Let sit for several hours before serving, but best if it sits overnight.