Drain and rinse both black-eyed peas and pinto beans separately in a colander and put into a large mixing bowl.

Next, drain pimentos and corn (no need to rinse). Add to mixing bowl.

Now, drain Jalepeño peppers and dice into pieces. Add to mixture.

Add celery, green peppers and red onion to mixture. Stir until well mixed.

Transfer mixture to large plastic container with a lid.

In a sauce pan, heat vegetable oil, sugar, vinegar, salt, pepper & water, until sugar is completely dissolved.

Pour juice mixture over bean salsa, cover and refrigerate overnite.

Serve with nacho chips or crackers of your choice.