If you are making this for more than just yourself, you might as well just go ahead and double the ingredients. It’s going to disappear really fast, and you want to make sure that you get some for yourself! I usually save a small bowl out from the rest just so I know that there will be leftovers. Sneaky! Th stay nicely in the fridge for quite some time too. Check out what they are saying about this recipe over at All Recipes:
“This recipe goes in my “all time best” file! Excellent flavor.”
We have this at my house for just about every gathering, and sometimes just because.
Ingredients
1 (15 ounce) can black-eyed peas
1 (15 ounce) can Bush’s black beans, rinsed and drained
1 (15 ounce) can Del Monte whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can Hunt’s diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
Instructions
In a 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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Quick Tip:Serve with tortilla or pita chips.
Thanks again to All Recipes for this feisty and fun recipe.
