 | | Directions |
- It's best to make the bean salsa the night before, or at least a few hours ahead, so that the flavors blend to enhance the flavor.
- In a large bowl, combine all the ingredients, except the pita bread, and stir. Refrigerate to blend flavors overnight.
- Fill pita pockets with about 1/2 cup of mixture or more as desired. This recipe makes a large amount, and it is also great served as salsa with chips.
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Prep Time: 15 minutes
Container: Large container
Serving Size: 6 pieces
|  | | Ingredients | | - | | 15 ounces black eyed peas, drained and rinsed |
| - | | 15 ounces black beans, drained and rinsed |
| - | | 15 ounces sweet whole kernel corn, drained |
| - | | 10 ounces diced tomatoes with green chiles |
| - | | 1/2 cup fresh jalapeno peppers. chopped fine |
| - | | 1/2 cup red onion, chopped fine |
| - | | 1/4 cup fresh parsley, chopped |
| - | | 8 ounces Zesty Italian dressing |
| - | | 4 ounces pimentos, chopped and drained |
| - | | 1 package pita bread halves |
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