1 can pinto beans, drained and rinsed 1 can black-eyed peas, drained and rinsed 1 can black beans, drained and rinsed 1 can sweet yellow & white corn, drained and rinsed 1 California avocado, diced 1 cup chopped celery 1 cup chopped red bell pepper ½ to 1 cup chopped green onion Diced jalapeno pepper to taste ¼ cup apple cider vinegar ¼ cup balsamic vinegar ¼ cup granulated sugar ¼ cup extra virgin olive oil ½ tsp salt ½ tsp pepper
In a large bowl combine pinto beans, black-eyed peas, black beans, corn, celery, red bell pepper, green onion and jalapeno pepper. (Don’t add avocado until ready to serve.)
In a small saucepan combine cider vinegar, balsamic vinegar, sugar, oil, salt and pepper. Bring to a boil and boil until sugar dissolves. Let cool.
Pour over ingredients in bowl and toss to coat. Refrigerate overnight.
Add avocado just before serving and toss to coat evenly. enjoy! ♥