Cold Corn Salsa Recipe

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.