Clay's Kitchen : Pod and Seed Recipes

Pod and Seed Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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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
½ cup chopped onion (we used 1 large onion)
½ cup chopped green bell pepper (used 1 large pepper)
1 (4 ounce) can diced jalapeño peppers
1 (14.5 ounce) can diced tomatoes, drained (used 3 cans, one with chili peppers)
1 cup Italian-style salad dressing
½ teaspoon garlic salt

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

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