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 canola oil
½ tsp salt
½ tsp pepper
1.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.)
2.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.
3.Pour over ingredients in bowl and toss to coat. Refrigerate overnight.
4.Add avocado just before serving and toss to coat evenly.