Heather'S Hot & Cool Texas Caviar

• 15 ounces black-eyed peas, drained
• 15 ounces black beans, drained
• 15 ounces hot Rotel diced tomatoes, drained
• 1 corn on the cob, cooked and kernals removed
• 1/2 cup red onion, chopped
• 1/2 cup yellow bell pepper, chopped
• 1/2 cup green bell pepper, chopped
• 1 jalapeno, de-seeded and chopped
• 1/4 cup cilantro, chopped
• 2 teaspoons garlic salt
• 2 teaspoons garlic pepper seasoning
• 2 teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 cup ken's light caesar salad dressing

1. Boil corn on cob, remove kernals with a knife or use a 15 oz can of mexicorn, drained.
2. In a large bowl, add beans, tomatoes, veggies, spices, and salad dressing. Mix well and refrigerate overnight.

blackeyed peas, black beans, tomatoes, corn, red onion, yellow bell pepper, green bell pepper, cilantro, garlic salt, garlic pepper, cumin, salt, black pepper, salad dressing

Taken from www.food.com/recipe/heathers-hot-cool-texas-caviar-377215 (may not work)