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    CORN SALSA


    Source of Recipe


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    List of Ingredients





    2 (15-ounce) cans black-eyed peas, drained and rinsed
    2 (10-ounce) cans white shoepeg corn, drained and rinsed
    2 to 3 tablespoons chopped fresh cilantro OR to taste
    1 tablespoon chopped jalapenos OR to taste
    1 large red bell pepper, chopped
    1 red onion, chopped
    1/2 cup Italian salad dressing
    1/2 cup French salad dressing

    In a bowl, mix together all ingredients. Refrigerate an hour or two or overnight to allow flavors to blend. Serve with crackers, corn chips, etc. Cover any leftovers and keep refrigerated (will keep 3 to 4 days).

    Recipe
 

 

 

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