2005 Black-Eyed Pea Salsa

By boandozzy

Originally published as Black-Eyed Pea Salsa in Light & Tasty February/March 2004, p59

Ingredients

• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (7 ounces) white or shoepeg corn, drained
• 1-1/3 cups mild salsa
• 1 cup medium salsa
• 3/4 cup chopped green pepper
• 1/2 cup chopped green onions
• 1 can (4-1/4 ounces) chopped ripe olives, drained
• 1 jalapeno pepper, seeded and chopped
• 1 envelope Italian salad dressing mix
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• Tortilla chips

Preparation

Step 1

In a large bowl, combine the first 12 ingredients. Serve with tortilla chips.
Yield: 6 cups.