In a saucepan, add:
1 c. olive oil
1/2 c. apple cider vinegar
1 c. white sugar
Stir together, bring to a boil. Continue to boil for 5 minutes, stirring occasionally. Allow to cool completely.
Drain the liquid off the following, and place in a bowl:
1 can of Pinto Beans (15 oz)
1 can of Black Eyed Peas (15 oz)
1 can of white corn (15 oz)
1 large jar of diced pimentos (4 oz)
1/2 of 12 oz jar of diced jalapenos
Add 1/2 c. of diced onions and 1 c. of diced celery.
Pour cooled oil/vinegar/sugar mixture over vegetables, stir, refrigerate over night.
Drain liquid before serving. Serve with frito "scoop" chips.