Cowboy Caviar

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.

Fresh Salsa

(Large batch)

12-14 large tomatoes
1 large green pepper
4 celery stalks
1/2 medium white onion (or 1 bunch green onion)
2 medium jalepeno
1/2 bunch fresh cilantro
1/2 cup vinegar
2 tsp salt (add more to taste if needed)
1 tsp pepper

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Medium/large-sized diced tomatoes. Medium/small diced green pepper and celery. Small dice onion and jalepeno pepper. Fine chop cilantro. Combine all vegetables, stir in vinegar, salt and pepper. Eat on tortilla chips. (It is also really yummy to melt cheese on your chips first, then eat them with the salsa.) So good! Enjoy!

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By the way...
...if you don't have one of these (see photo above), you MUST HAVE one. It saves so much time! I know it still takes a lot of time to prepare vegetables before you dice them (washing and cutting out bad parts, etc), but this little tool makes it so easy after that! I used the larger sized dice for the tomatoes and the smaller one for everything else. I only had to chop the cilantro by hand and go over the jalepenos a little extra to make them a little smaller. Love it!