Add the shoe peg corn, pinto beans, black-eyed peas, black beans and pimentos to a colander or strainer. Rinse thoroughly and let drain well.
Finely chop the celery, green bell pepper, red onion, garlic, and jalapeño.
In a small saucepan, combine the balsamic vinegar, canola oil, and sugar. Bring the mixture to a boil for 1 minute, stirring until the sugar dissolves. Remove from heat and let cool completely.
In a large mixing bowl, combine the drained beans and vegetables. Pour the cooled dressing over the top and mix well.
Refrigerate for at least 1 hour before serving so the flavors can blend together. Serve cold with lime tortilla chips.
