Spicy Bean Salsa

Recipe from: Susan Navarrete

   1 (15 ounce) can black-eyed peas
   1 (15 ounce) can black beans, rinsed and drained
   1 (15 ounce) can whole kernel corn, drained
   1/2 cup chopped onion (we used 1 large onion)
   1/2 cup chopped green bell pepper (used 1 large pepper)
   1 (4 ounce) can diced jalapeno peppers
   1 (14.5 ounce) can diced tomatoes, drained (used 3 cans, one with chili peppers)
   1 cup Italian-style salad dressing
   1/2 teaspoon garlic salt

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.