| Black-eyed-pea salsa |
Contributed by Kelly |
| 2 cans black-eyed peas, drained |
| 1 can corn, drained |
| 4 tomatoes, chopped |
| 1 green pepper, chopped |
| 4 green onions, chopped |
| 1/2 cup purple onions, chopped |
| fresh cilantro, chopped, to taste |
| 1 8-oz bottle Wishbone Italian salad dressing |
| 1/2 teaspoon garlic powder |
Combine all ingredients and refrigerate overnight. Drain and serve with tortilla chips or Frito scoops.