Recipe information
Yield
serves 15
Ingredients
Two 15-ounce cans black-eyed peas, drained
One 15-ounce can whole kernel corn, drained
One 10-ounce can Ro-Tel tomatoes
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeño peppers
1/2 cup chopped onion
One 8-ounce bottle Italian salad dressing
One 4-ounce jar chopped pimentos, drained
Preparation
Combine all the ingredients in a large bowl, stir gently to combine, and refrigerate overnight. Serve with corn chips. This recipe will keep in the refrigerator for up to 2 weeks.
