Tangy Cowboy Caviar

Ingredients

• 3 (11 ounce) cans white shoepeg corn, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 (15 ounce) can black-eyed peas, rinsed and drained
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 orange bell pepper, diced
• 1/2 red onion, diced
• 2 tablespoons vegetable oil
• 1/2 cup granular sweetener (such as Equal)
• 1/2 cup apple cider vinegar
• 2 cups water

Directions

Mix corn, black beans, pinto beans, black-eyed peas, red bell pepper, yellow bell pepper, orange bell pepper, and red onion together in a large bowl; stir in vegetable oil.

Put granular sweetener into a bowl; stir vinegar into sweetener. Mix water into sweetener-vinegar mixture until sweetener is dissolved. Pour mixture over corn-bean mixture; toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Drain liquid from mixture in a colander before serving.