 | | Directions |
- Prepare the salad dressing according to package directions (use the lighter version, if you like).
- Remove the seeds from the peppers and chop. Dice the onion and cilantro.
- In a large bowl, combine all the ingredients and stir until combined.
- Cover and refrigerate for a least 4 hours or overnight. Serve with chips or as a side dish.
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Prep Time: 15 minutes
Container: 8 cup glass container
Servings: 15
|  | | Ingredients | | - | | 30 ounces black beans, drained |
| - | | 15 ounces whole sweet kernal corn, drained |
| - | | 10 ounces diced tomatoes with green chilies |
| - | | 2 cups red bell pepper (2 large), chopped |
| - | | 1/2 cup fresh jalapeno pepper (2 medium), chopped |
| - | | 1/2 cup red onion, diced |
| - | | 1/3 cup fresh cilantro, diced |
| - | | 4 ounces chopped pimento |
| - | | .6 oz. package of dry zesty Italian dressing |
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