Ingredients
1 yellow bell pepper
1 orange bell pepper
1 red bell pepper
2 green bell peppers
3 jalapeno peppers
2 celery stalks
1 large white onion
3 stalks green onion
3 cloves of garlic
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans
1 (11 ounce) can white shoepeg corn
1 (16 ounce) bottle Italian dressing
4 roma tomatoes
1 bunch cilantro
Preparation
- Remove membranes and seeds from peppers.
- Dice peppers and place in a large plastic bowl
- Jalapenos should be finely chopped, remove seeds; the inner membrane of the jalapeno is where the heat is.
- Dice celery and white onion and add to bowl.
- Finely chop green onion and garlic and add to bowl.
- Drain and rinse the black beans, black-eyed peas, and shoe peg corn and add to peppers.
- Add Italian dressing and mix well.
- Cover and marinate in refrigerator for 8 hours.
- Drain.
- Dice roma tomatoes and cilantro and stir into mixture.
- Serve with tortilla chips.
I like it a little spicy so I add some cayenne pepper prior to marinating.
