Monday, July 20, 2009

Black Eyed Pea Salsa

I got this recipe about a year ago from a sweet lady Named Melinda that I met at a Scrapbook retreat, She'd made it for us and it was so yummy! I've made this several times now, taking it to friends houses and different events. Everyone always loves it!

Black eyed Pea Salsa

By Melinda Reeves

2 cans black-eyed peas or 1 can black-eyed peas with jalapenos and 1 can regular black-eyed peas
1 can black beans
1 can diced tomatoes (if you don’t like the spice of Rotel, omit the Rotel tomatoes and just use 2 cans of regular diced tomatoes instead)
1 can diced Rotel (tomatoes with green chilies)
1 can shoe peg corn
1 medium to large red onion
1 yellow bell pepper (if the yellow pepper is too expensive, it is OK to use 2 green bell peppers)
1 green bell pepper
1 - 8 oz. bottle of Kraft Zesty Italian – Fat Free Salad Dressing

In large colander, open and dump the black-eyed peas, black beans, diced tomatoes, Rotel and shoe peg corn. Allow vegetables to drain very well, shaking colander and stirring several times to help drain.

While veggies drain, dice the red onion and both bell peppers.

Combine the canned vegetables from colander and the fresh chopped vegetables in a large bowl. Add the entire 8 oz. bottle of Zesty Italian Salad Dressing and stir well. Cover bowl and allow salsa to marinate in refrigerator for at least 2 hours (over night is even better).

Before serving, dump everything back into the large colander and allow the salad dressing to drain.

Serve with Tostitos or Tostitos Scoops.