This is probably not quite the right spot for this but it's as good as any. This is basically a salsa with a southwestern twist to it.1 15-oz can black-eye peas, rinsed and drained
1 15-oz can black beans, rinsed and drained
1 15-oz can whole kernel corn, rinsed and drained
2 large tomatoes, seeded and diced
1 medium onion, diced
1 medium green bell pepper, diced
3 tablespoons minced garlic (about 8 cloves)
1/2 bunch cilantro, chopped (about 1/2 cup)
1 jalapeno pepper, seeded and finely chopped
Juice of 1 lime
1 teaspoon Italian seasoning
1 .7 oz package dry Italian dressing mix (such as Good Seasons)
1/2 cup extra-virgion olive oil
1/2 cup vinegar
Combine first 11 ingredients (peas through seasoning) in a large bowl. Stir well.
Combine dressing mix, oil, and vinegar. Pour over pea mixture. Stir well. Chill at least 2 hours.
Serve with tortilla chips or as a side dish with chicken or beef.
Notes: This is the recipe exactly as I got it out of my Sunday newspaper magazine insert. When I first made the recipe, I didn't have black-eye peas so I substituted red kidney beans. I also forgot the jalapeno. I like the recipe better with kidney beans and I never put in the jalapeno. It has a nice fresh veggie taste to it without the heat.
I got sliced!