SPICY BEAN SALSA

1 can black-eyed peas, drained

1 can black beans, drained
1 can whole kernel corn, drained
1/2 cup chopped purple onion
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 cans diced tomatoes, undrained
1/2 tsp garlic salt
1 bottle (8-oz) Italian salad dressing
Tortilla chips for dipping, optional
chopped jalapeno peppers, optional*

In a large glass bowl, combine all ingredients except the chips. Mix well. Cover and refrigerate for several hours to allow the flavors to blend.

*Jalapeño peppers are hot so do not use unless you want the added heat. If using, handle with gloves; do not touch eyes or face while working with jalapeños!

Note: As a diabetic I omit or use only 1/3 cup of corn. i also make use I use a low-sugar or no-sugar dressing.

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