Print Ingredients ½ cup granulated sugar 1/2 cup canola oil 1 cup white vinegar 1 15-oz. can pinto beans, drained and rinsed 1 15-oz. can black beans, drained and rinsed 1 15-oz. can navy beans, drained and rinsed 1 15-oz. can black eye peas, drained and rinsed 1 11-oz. can Shoepeg corn 1 5.75-oz. can black olives, sliced ½ cup green olives, sliced 1 4-oz. can diced green chilies 3 stalks celery, diced 2 pickled jalapeno peppers, minced Black pepper “Scoop” tortilla corn chips Number of Servings : 24 Serving Size: ½ cup Directions Dressing: Combine sugar, canola oil and vinegar in a medium saucepan. Bring to a boil. Pour into a 3 or 4 cup refrigerator container and chill. Caviar: Combine beans, corn, olives, celery and jalapeno peppers in a large bowl. Add chilled dressing and stir to combine. Season with black pepper. Taste and add more black pepper, if desired. Serve with scoop corn chips. Cover and refrigerate leftovers.