Texas Caviar (Okie Style) - cooking recipe

Ingredients

1 yellow bell pepper (diced)
1 red bell pepper (diced)
1 orange bell pepper (diced)
2 (14 ounce) cans black beans (drained and rinsed)
2 cups fresh tomatoes (diced)
2 (10 ounce) cans Ro-Tel tomatoes (or mexican stewed, chop these and add the juice)
2 garlic cloves (chopped)
1 (15 1/4 ounce) can corn (drained)
1 (15 1/4 ounce) can white shoepeg corn (drained)
fresh cilantro (I chop a good sized handful in the food processor and throw it in)
1 dash cayenne pepper
1 dash garlic salt, to taste (I use about 1/2 teaspoon)
salt and pepper
1 hot pepper (chopped, I almost never use it because then my kids won't eat it, but if you like it hot, go for it!) (optional)

Preparation

Combine all ingredients.
Refridgerate an hour or so to let the flavors meld.
Serve with tortilla chips. The recipe makes a LOT so have a good-sized container on hand to keep it in (or 1/2 the recipe), but if you bring it to a party to serve in a chip and dip tray it will go fast so it's good to have plenty on hand to replenish -- .