Ingredients
1 red onion, diced
1 red bell pepper, chopped or ½ red and ½ yellow or orange
1 bunch scallions, sliced
1/3 cup chopped celery
2 jalapeno peppers, chopped
1 tablespoon minced garlic
1 pint cherry tomatoes, halved or quartered
1 can shoepeg corn or 1 bag frozen, defrosted shoe peg corn
1 (8 ounce) bottle zesty Italian dressing
1 (15 ounce) can black beans, drained
1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) small pink beans, drained
1 (15 ounce) can chick peas, drained
1/2 teaspoon ground coriander
1 bunch chopped fresh cilantro
Preparation
In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas, pink beans, chick peas, and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve. Serve with Tortilla chips. (I like the ones shaped like small scoops)
