May 23, 2009

Bean Salsa

2 cans blackeyed peas, drained ( I use black beans)
2 cans shoepeg corn, drained
2 cans Ro-tel tomatoes w/ green chillies
2 large green peppers, chopped
24 green onions, chopped (or 1 large onion)
4 tomatoes, chopped
1 (16 oz.) bottle Italian dressing (I use ½ bottle)
2 teaspoons garlic powder
3-4 sliced jalapenos
Texas pete or caynenne pepper to taste for hotness

Mix together the vegetables. Combine garlic with the dressing and pour over vegetables.

Serve with tortilla scoops!

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