Black Bean Salsa

written by The Recipe Exchange | March 18, 2021

Ingredients

15 oz. can black-eyed peas – drained
15 oz. can black beans – drained, rinsed
15 oz. can whole kernel corn – drained
14.5 oz. can diced tomatoes – drained
4 oz. can diced jalapeno peppers – drained
1 med. onion – chopped
1 sm. green bell pepper – seeded, chopped
1 cup Italian salad dressing – low-fat okay
1 Tbls. minced cilantro
1/2 tsp. cumin
1/2 tsp. garlic salt

Directions

Fold together all ingredients until coated with dressing.

Refrigerate overnight before serving.

* Serve as a dip with tortilla chips, on tacos, or as a Southwest twist on burgers.