Black Bean Salsa

by Katie of:
 
1 bunch green onions, chopped (6-8)
1 red pepper, chopped fine
3-6 jalepenos chopped
1 T. garlic, minced
2 tomatoes, diced
1/3 bunch cilantro, chopped
1 can black eyed peas, drained
1 can black beans, drained
1 can white shoepeg corn
1 small can chopped black olives
8 oz. bottle Zesty Italian Dressing

DIRECTIONS:
Pour dressing over all and mix thoroughly. Let refrigerate at least an hour. Serve with tortilla chips or toast points, etc.
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