Cold Corn Salsa

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

1 (15 ounce) can white corn, drained

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

1 cup chopped celery

1 red bell pepper, chopped

½ cup sliced green onion

1 cup white sugar

¾ cup apple cider vinegar

½ cup vegetable oil

1 teaspoon ground black pepper

Combine black beans, corn, black-eyed peas, celery, red bell pepper, and green onion in a large bowl.

Whisk sugar, vinegar, oil, and black pepper together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Remove from heat and cool.

Pour cooled dressing over vegetable-bean mixture; stir to coat. Refrigerate for 8 hours or overnight. Drain excess liquid before serving.