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 CAVIAR

1 (15 oz.) can black-eyed peas
1 (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 pepper
1 can Ro-Tel regular or hot diced tomatoes with green chiles, drained
1 cup Italian bottled dressing
1/2 tsp. garlic salt
2 Tbsp. chopped fresh cilantro, optional
tortilla chips

Mix all ingredients well and refrigerate overnight for flavors to blend.

Serve with tortilla chips.

Makes 4 cups.