Texas Caviar Wisconsin-Style

2 cups cider vinegar

1 tablespoon sugar

1 (11 ounce) can shoepeg corn, drained

2 stalks celery, diced

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

1 green bell pepper, diced

1 avocado - peeled, pitted, and diced

Combine the cider vinegar and sugar in a small saucepan; bring to a boil and cook until the volume is reduced to about 1 cup. Remove from heat and allow to cool completely.

Mix the shoepeg corn, celery, black-eyed peas, green bell pepper, and avocado together in a bowl. Pour the cooled vinegar mixture over the corn mixture; gently toss to coat.