Friday, October 28, 2011

Spicy Bean Salsa

This is a dip I make sometimes when I am taking a dish to potluck gathering. It makes a lot, and you can't really half it because it calls for one can of practically everything. We like to eat it with Tostitos scoops or Fritos scoops because you can get a good pile of the dip onto your chip.

Spicy Bean Salsa
 1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can 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 diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 tsp garlic salt

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.