My DH's Aunt brings this to several of our get-togethers. It's great served with tortilla chips. You can add more jalapeños if you like it spicier, but it's pretty good as is.

Ingredients

8 serv.

black-eyed peas↗1
(15 ounce) can, drained and rinsed
black beans↗1
(15 ounce) can, drained and rinsed
corn↗1
(15 ounce) can, drained
Rotel Tomatoes1
(10 ounce) can, drained
jalapenos↗2
fresh, seeded and chopped
green pepper↗1⁄2 cup
chopped
red pepper↗1⁄2 cup
chopped
red onion↗1⁄2 cup
chopped
black olives↗1⁄4 cup
chopped
fresh cilantro leaves↗1⁄4 cup
chopped
garlic cloves↗2
finely chopped
black pepper↗1⁄2 teaspoon
garlic salt1 1⁄4 cups
kraft zesty Italian salad dressing1 cup

Step-by-step instructions

1
Combine all ingredients in large bowl and mix well.
2
Cover and refrigerate at least 2 hours.
3
The flavors combine better with longer refrigeration time.

Source: food.com

Original recipe ↗

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