Corn And Bean Veggie Dip - cooking recipe

Ingredients

1/2 c. chopped onion
1 small can sliced black olives
1 16 oz. can whole kernel corn
1 16 oz. can black eyed peas
1 16 oz. can black beans
1/2 c. chopped red or green pepper
1 clove minced garlic
1 bottle Zesty Italian salad dressing
1 lb. bag tortilla chips
8 oz. pkg. grated cheddar cheese, optional

Preparation

Mince garlic, chop onion and pepper. Drain all canned vegetables.
Combine all ingredients with Italian salad dressing. Cover and let flavors blend from 2 to 24 hours.
Spoon vegetables into a serving bowl with a slotted spoon to drain liquids.
Serve with wide tortilla chips to scoop up dip.