Black-Eyed Salsa

• 1 (15 1/2 ounce) can black-eyed peas
• 1 (15 1/2 ounce) can shoe peg corn (drained)
• 28 ounces diced tomatoes
• 2 tablespoons jalapeno peppers, minced
• 1 teaspoon garlic, minced
• 1 cup zesty Italian dressing

1. Mix all ingredients together and refrigerate for 1 1/2 hours, or longer.

blackeyed peas, shoe peg corn, tomatoes, jalapeno peppers, garlic, italian dressing

Taken from www.food.com/recipe/black-eyed-salsa-473813 (may not work)