Heather'S Hot & Cool Texas Caviar - cooking recipe

Ingredients

15 ounces black-eyed peas, drained
15 ounces black beans, drained
15 ounces hot Rotel diced tomatoes, drained
1 corn on the cob, cooked and kernals removed
1/2 cup red onion, chopped
1/2 cup yellow bell pepper, chopped
1/2 cup green bell pepper, chopped
1 jalapeno, de-seeded and chopped
1/4 cup cilantro, chopped
2 teaspoons garlic salt
2 teaspoons garlic pepper seasoning
2 teaspoons cumin
1 teaspoon salt
1 teaspoon black pepper
1/4 cup ken's light caesar salad dressing

Preparation

Boil corn on cob, remove kernals with a knife or use a 15 oz can of mexicorn, drained.
In a large bowl, add beans, tomatoes, veggies, spices, and salad dressing. Mix well and refrigerate overnight.