Spicy Bean Salsa
Submitted by Jeri Corn from SouthEastern Illinois Electric Cooperative, Inc.
Ingredients:
1 can (15 1/2 oz) black-eye peas-rinse and drain
1 can (15 oz) black beans-rinse and drain
1 can (15 oz) whole kernel corn-drain
1/2 cup chopped onion
1/2 cup chopped green or red pepper
1 can (14 1/2 oz) diced tomatoes
1/2 tsp garlic powder
1 bottle (8 oz) Italian salad dressing
*1/2 c chopped jalapeno peppers if you want it hot
Tortilla chips or scoops for serving
Directions:
In a large glass bowl combine all ingredients (NOT CHIPS) and mix well. Cover and refrigerate overnight to blend all flavors. Serve with chips/scoops as an appetizer. This recipe makes 12 servings. Store in refrigerator.
