Southern Redneck Caviar

• 2 (15 7/8 ounce) cans black-eyed peas, drained
• 2 (10 ounce) cans shoe peg corn or (10 ounce) cans corn, drained
• 2 (10 ounce) cans Ro-Tel tomatoes, drained
• 1 (15 7/8 ounce) can black olives, chopped
• 1 green pepper, chopped really small
• 1 red pepper, chopped really small
• 1 (15 7/8 ounce) can black beans, drained
• 1 larger purple onion, chopped really small
• 3 ripe tomatoes, chopped small
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1 teaspoon chili powder (optional, only if you want a bit of a kick to it)
• 1 teaspoon parsley flakes
• 16 ounces house Italian dressing or 16 ounces zesty Italian dressing

1. Mix all ingredients together.
2. Refrigerate at least 8 hours before serving, so flavors can fuse (this is the key to this dish).
3. Serve with Tostitos Scoops or whatever chips you prefer.

blackeyed peas, shoe peg corn, rotel tomatoes, black olives, green pepper, red pepper, black beans, purple onion, tomatoes, garlic, onion powder, cumin, chili powder, parsley flakes, italian dressing

Taken from www.food.com/recipe/southern-redneck-caviar-371374 (may not work)