 | | Directions |
- Chop the red peppers, onion and parsley, and seed and dice the jalapeno peppers.
- Prepare the dry Italian salad dressing according to directions on package (using the version with less oil works just fine).
- In a large glass bowl, combine all ingredients and stir to combine.
- Cover and refrigerate mixture overnight or at least 4 hours. Serve with chips, or as you would any salsa.
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Prep Time: 15 minutes
Container: 8 cup container
Servings: 15
|  | | Ingredients | | - | | 30 ounces black-eyed peas, drained |
| - | | 15 ounces whole kernal corn, drained |
| - | | 10 ounces diced tomatoes with green chilies or green peppers |
| - | | 2 cups red bell pepper, chopped (2 large) |
| - | | 1/2 cup fresh jalapeno peppers, chopped (2medium) |
| - | | 1/2 cup red onion, chopped |
| - | | 4 ounces pimentos, drained and chopped |
| - | | 1/4 cup fresh parsley, chopped (opt) |
| - | | 3/5 ounce zesty Italian salad dressing mix, or 8 oz of prepared Italian salad dressing |
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