Black-eyed Pea Salsa

• 2 (15 1/2 ounce) cans black-eyed peas, rinsed and drained
• 2 medium tomatoes, chopped
• 1 cup green pepper, chopped
• 12 cup red onion, chopped
• 4 green onions, sliced
• 1 garlic clove, minced
• 1 cup Italian salad dressing
• 14 cup sour cream
• 14 cup fresh parsley, minced
• tortilla chips (scoops recommended)

1. In a bowl, combine the first six ingredients.
2. Combine the salad dressing, sour cream, and parsley.
3. Add to the pea mixture; toss to coat.
4. Cover and refrigerate for at least four (4) hours.
5. Serve with tortilla chips.

blackeyed peas, tomatoes, green pepper, red onion, green onions, garlic, italian salad dressing, sour cream, fresh parsley, tortilla chips

Taken from www.food.com/recipe/black-eyed-pea-salsa-123011 (may not work)