Print Recipe

Spicy Bean Salsa



  • 1 (15 1/2 ounce) can black-eyed peas, drained
  • 1 (15 ounce) can black beans, drained
  • 1 (15 ounce) can whole kernel or shoepeg corn, drained
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup finely chopped jalapeno peppers
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 1/2 teaspoon garlic salt
  • 1 (8 ounce) bottle Italian salad dressing
  • Tortilla chips (optional)


  1. In large glass bowl, combine all ingredients except tortilla chips; mix well.
  2. Cover and refrigerate several hours or overnight to blend flavors.
  3. Serve as a side dish or with tortilla chips as an appetizer.

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