Black-Eyed Pea Salsa - cooking recipe

Ingredients

2 cans black-eyed peas, drained and rinsed
1 can Shoepeg corn, drained and rinsed
1 can Ro-Tel tomatoes with green chilies (undrained)
12 green onions, diced
1/2 bell pepper (green or red), diced
1 fresh jalapeno or 1 can green chilies, diced
1 diced tomato
1 Tbsp. minced garlic
1 (8 oz.) bottle Italian dressing (not Zesty flavor)

Preparation

Mix all ingredients and add salt and pepper to taste.
Best when made 24 hours before serving so flavors will blend.
Serve with Fritos scoops.