1 (15.5 oz) can black beans, drained
1 (15.5 oz) can black-eyed peas, drained
1 (14.5 oz) can diced tomatoes, drained
2 cups frozen corn kernels, thawed
½ medium onion, chopped
¼ green pepper, finely chopped
½ cup chopped pickled jalapeno peppers
½ tsp garlic salt
1 cup Italian salad dressing
¾ cup cilantro, chopped
Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve. Serve with chips.
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