This is one of my son's favorite munchies. It's the perfect summer salsa!
Here's what you'll need:
- 1 can shoepeg corn or Mexican corn
- 1 can black beans
- 1 can black-eyed peas
- 3 Roma tomatoes, chopped
- 1/2 cup red onion, chopped fine
- 1/2 cup green pepper, chopped
- Zesty Italian Dressing, to taste
- Salt, to taste
Mix all ingredients together well and refrigerate for several hours, preferably overnight. Serve with corn chips; my family prefers Tostitos White Corn Scoops.
Tip: Put in the freezer for about 15 to 20 minutes before serving to get it extra cold.
And a warning: This stuff is addictive! If you take it with you to a pot-luck supper, be sure to bring copies of the recipe with you because you'll surely be asked for it.