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Spicy Bean Salsa
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Source: Joan Woodridge
| 1 15 oz can | black-eyed peas |
| 1 15 oz can | black beans |
| 1 15 oz can | whole kernel corn |
| ½ cup | chopped onion |
| ½ cup | chopped green pepper |
| 1 4 oz can | jalapeno peppers |
| 1 14.5 oz can | diced tomatoes |
| 1 cup | Italian style salad drsg |
| ½ teaspoon | garlic salt |
Directions:
Drain and rinse all canned beans and corn.
In medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes.
Season with Italian-style salad dressing and garlic salt.
Mix well.
Cover and refrigerate overnight to blend flavors.
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