Print Ingredients ½ cup sugar or Splenda 1/4 cup oil 1 cup vinegar 1 15.5-oz. can pinto beans 1 15.5-oz. can black beans 1 15.5-oz. can navy beans 1 15.5-oz. can black eye peas 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 2 pickled jalapeno peppers Black pepper Baked “Scoop” tortilla corn chips Number of Servings : 22 Serving Size: ½ cup Directions Dressing: Combine sugar, 1/4 cup oil and vinegar in a medium saucepan. Bring to a boil. Pour into a 3 or 4 cup refrigerator container and chill. Caviar: Drain and rinse 4 cans of beans and peg corn. Pour into a large bowl. Slice the black and green olives. Finely chop celery and jalapeno peppers. Add olives, celery, peppers, chilies and dressing to the beans and corn. Stir to combine. Season with black pepper. Taste and adjust seasoning if desired. Chill. Serve with baked scoop corn chips. Cover and refrigerate leftovers.