Tennessee Caviar - cooking recipe

Ingredients

3 (15 ounce) cans black-eyed peas, drained
1 large green bell pepper, chopped
1 large onion, chopped
1/2 cup chopped jalapeno pepper
1/2 hot salsa
1/4 cup cider vinegar
3/4 cup sliced green olives
3/4 cup Italian salad dressing
2 bay leaves
1 teaspoon salt (optional)

Preparation

Combine peas, green pepper, onion, jalapenos, salsa, vinegar, olives, and salad dressing in bowl; mix well.
Stir in bay leaves and salt (optional).
Chill, covered, overnight.
Remove bay leaves and serve with dip-sized corn chips.