Corn Relish Salsa - cooking recipe

Ingredients

2 cans (15 oz. each) black-eyed peas, drained
2 cans (15 oz. each) white shoepeg corn, drained
1 can (4 oz.) jalapeno chilies, chopped
1 red onion, chopped
1 red bell pepper, chopped
1 bunch cilantro, chopped
1/2 c. Wishbone Rubusto Italian dressing
1/2 c. Zesty French dressing

Preparation

Mix all ingredients together. Cover and refrigerate at least a few hours before serving. Best served with Fritos Scoops.