Recipe: Spicy Bean Salsa (Servings for 10 and for 50)

Spicy Bean Salsa
(Serves 12)

1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt

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.
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Spicy Bean Salsa
(Serves 50)

4 (15 ounce) cans black-eyed peas
4 (15 ounce) cans black beans, rinsed and drained
4 (15 ounce) cans whole kernel corn, drained
2 cups chopped onion
2 cups chopped green bell pepper
4 (4 ounce) cans diced jalapeno peppers
4 (14.5 ounce) cans diced tomatoes, drained
4 cups Italian-style salad dressing
2 teaspoons garlic salt