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Vegetable Relish
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| 1 can | pinto beans drained |
| 1 can | blackeyed peas drained |
| 1 can | corn |
| 1 | jalapeño chopped |
| 1 each | red, yellow, orange & green pepper chopped |
| 1/4 cup | olive oil |
| 1 tsp | black pepper |
| 3/4 cup | sugar or substitute |
| 3/4 cup | cigar vinegar |
Bring last 4 ingredients to a boil, cool & mix all ingredients together. Refrigerate overnight.
Note: Does well with kidney or black beans instead of pintos or blackeyed peas. May also omit jalapeños.
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