Blackeye Pea Salsa

Here’s a different version of salsa:


  • 15 ounce can Bush’s Blackeye Peas, drained
  • 15 ounce can white shoepeg corn, drained
  • 15 ounce can diced tomatoes with basil, garlic, & oregano
  • 15 ounce can diced tomatoes
  • 8 ounces Italian dressing
  • Chopped onion to taste
  • Chopped jalapeno or chopped chili peppers to taste
  • Tortilla chips

Mix all of the above ingredients together and marinate in the refrigerator for at least 1 1/2 hours.  Serve with tortilla chips.

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