| | Directions |
- Finely chop peppers, onions, and jalapenos.
- Drain canned ingredients.
- In a small bowl, combine sugar, oil and vinegar and mix well.
- Combine all ingredients.
- Can be served immediately, but best if allowed to refrigerate overnight.
- Serve with chips, as a topping for lettuce salad or by itself.
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| Ingredients | | - |  | 1 red bell pepper - diced |
| - | | 1 orange bell pepper - diced |
| - | | 1 yellow bell pepper - diced |
| - | | 1 red onion - diced |
| - | | 2 cups celery - diced |
| - | | jalapeños - to taste, diced |
| - | | 15 ounces pinto beans |
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