| Martine Sicard |
| Spicy Bean Salsa |
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Spicy Bean Salsa
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INGREDIENTS
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
¼ cup fresh cilantro
½ teaspoon chili powder
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup zesty Italian salad dressing
1/2 teaspoon garlic salt
DIRECTIONS
In a medium bowl, combine black-eyed peas, black beans, corn, onion,
green bell pepper, cilantro, jalapeno peppers and tomatoes. Season with
zesty Italian salad dressing, chili powder and garlic salt; mix well. Cover, and
refrigerate overnight to blend flavors.
