Spicy Bean Salsa With Tortilla Chips - cooking recipe

Ingredients

1 (15 1/2 oz.) can black-eyed peas, drained
1 (15 oz.) can black beans, drained
1 (15 oz.) can whole kernel corn, drained
1/2 c. chopped onions
1/2 c. chopped green pepper
1/2 c. finely chopped jalapeno peppers
1 (14 1/2 oz.) can fresh-cut diced tomatoes (undrained)
1/2 tsp. garlic salt
1 (8 oz.) bottle Italian salad dressing
tortilla chips

Preparation

In a large bowl, combine all ingredients except tortilla chips; mix well. Cover and refrigerate several hours or overnight to blend flavors. Serve with tortilla chips as an appetizer. May also serve as a side dish. Makes 12 servings.