| | Directions | | Boil the marinade ingredients until the sugar dissolves, then let cool to room temperature. Rinse and drain the black beans, black-eyed peas and shoepeg corn. Finely dice the peppers, onion, and celery. Mix all ingredients including marinade. Chill for 24 hours. Drain liquid before serving. |
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| Ingredients | | - |  | Marinade |
| - | | 3/4 cup Oil |
| - | | 1/2 cup sugar |
| - | | 1/2 cup vinegar |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 1 can black beans |
| - | | 1 can black-eyed peas |
| - | | 2 cans -11 ounce shoepeg corn |
| - | | 1 cup red pepper , diced |
| - | | 1 cup green pepper, diced |
| - | | 1 cup red onion, diced |
| - | | 1 cup celery, diced |
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