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Marinated Corn Salad

Marinated Corn Salad

1 can black-eyed peas
1 can corn
1 medium red bell pepper, seeded and diced
4-6 slices, very thin, purple onion, or to taste

Drain canned vegetables, mix together with onion and bell pepper, and marinade in:

½ cup granulated sugar
1/3 cup canola oil
2/3 cup white vinegar
1 teaspoon salt
1 teaspoon cracked black pepper

Refrigerate overnight, and when serving, top with chopped cilantro.  ( There is enough marinade to double vegetables, if needed.)