Tex-Mex Bean Salsa


1 can black-eyed peas (15 oz.)
1 can black beans (15 oz.), rinsed & drained
1 can white shoe-peg whole kernel corn, drained
1 cup onion chopped fine
1 can sliced olives
1/2 cup chopped green bell pepper
1 can diced jalapeno peppers (4 oz) (hotter)
or 1 can diced ortega peppers (4 oz) (milder)
1 can diced tomatoes (15 oz.), drained
1 cup Zesty Italian salad dressing
1 teaspoon cumin
1/2 teaspoon fresh garlic or 1 tsp. granules
1/2 cup chopped fresh cilantro
2 (or more) squeezes fresh lime or lemon juice.



  1. In a medium bowl, combine black-eyed peas, black beans, corn, onion green bell pepper, jalapeno or ortega peppers and tomatoes.
  2. Season with Italian salad dressing, garlic granules or garlic salt; mix well. Add fresh cilantro and mix gently.
  3. Cover and refirgerate overnight or longer to blend flavors.

Makes a large amount - great for a crowd or for potluck. Serve with tortilla chips or many other foods like burritos, tacos, baked potatoes scrambled tofu, etc. Adjust peppers to your taste - hotter or milder.

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