Uptown Cowboy Caviar

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can black-eyed peas, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 (11 ounce) can yellow shoepeg corn, drained

1 cup diced celery

1 small bunch cilantro leaves, chopped

½ red bell pepper, diced

½ yellow bell pepper, diced

½ cup chopped green onion

1 (2 ounce) jar chopped pimento peppers

2 tablespoons minced jalapeno pepper

1 tablespoon minced garlic

½ cup rice vinegar

½ cup extra virgin olive oil

⅓ cup white sugar

1 teaspoon salt

½ teaspoon ground black pepper

Combine the black beans, black-eyed peas, pinto beans, shoepeg corn, celery, cilantro, red and yellow bell peppers, green onion, pimento peppers, jalapeno pepper, and garlic in a large bowl. Set aside.

Bring the rice vinegar, olive oil, sugar, salt, and black pepper to a boil in a saucepan over medium-high heat until sugar is dissolved, about 5 minutes. All to cool to room temperature, then pour over the bean mixture. Cover and refrigerate for 2 hours or overnight. Drain before serving.