A friend brought this bean salsa to a gathering several years ago and everybody loved it. It's easy to make, travels well and holds up in the heat.
COWBOY CAVIAR1 (15 oz.) can
black-eyed peas1 (15 oz.) can
black beans or
pinto beans, rinsed and drained
1 (15 oz.) can
white shoepeg corn, drained
1/2 cup chopped green onion
1/2 cup chopped sweet red pepper
1 (4 oz.) can diced
jalapeno pepper1 can Ro-Tel regular or hot
diced tomatoes with green chiles, drained
1 cup
Italian bottled dressing1/2 tsp.
garlic salt2 Tbsp. chopped fresh cilantro, optional
tortilla chipsMix all ingredients well and refrigerate overnight for flavors to blend.
Serve with tortilla chips.
Makes 4 cups.