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.
Total Time
15min
4.5
4 Ratings
Author: Pip & Ebby
Servings:
12
Ingredients
•
1
Green Bell Pepper
, chopped
•
2
Medium
Tomatoes
, chopped
•
1
Red Onion
, chopped
•
2
Jalapeño Peppers
, diced
•
2 1/2
cups
Canned Black Eyed Peas
•
2 1/3
cups
Black Beans
•
2 3/4
cups
Whole Kernel Corn
•
8
oz
Italian Dressing
•
to taste
Garlic Salt
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Drain cans of Canned Black Eyed Peas (2 1/2 cups), Black Beans (2 1/3 cups), and Whole Kernel Corn (2 3/4 cups). Rinse the black beans.
2.
Chop the Green Bell Pepper (1).
3.
Chop the Tomatoes (2).
4.
Chop the Red Onion (1).
5.
Dice the Jalapeño Peppers (2).
6.
In a large bowl, combine the bell pepper, tomatoes, red onion, and jalapenos.
7.
Add in the black-eyed peas, black beans and corn.
8.
Season with Italian Dressing (8 oz), Garlic Salt (to taste), Salt (to taste), and Ground Black Pepper (to taste). Mix well.
9.
Cover and refrigerate for a minimum of 6 hours, overnight is best, to blend flavors.
10.
Serve with chips or crackers. And enjoy!
Nutrition Per Serving
CALORIES
222
FAT
4.4 g
PROTEIN
11.2 g
CARBS
36.6 g
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