Ingredients:
2 (16-ounce) cans black-eyed peas, drained
2 (11-ounce) cans white shoepeg corn, drained
2 (11-ounce) cans diced tomatoes and green chilies, undrained
2 large green bell peppers, chopped
12 small green onions, chopped
3 ripe tomatoes, chopped
1 t garlic powder
1 t garlic salt
1 t dried parsley flakes
1 (16-ounce) large Italian dressing
Scoop-style corn chips
Directions:
Combine all ingredients except dressing in a bowl, blending well. Pour dressing over all and toss well to coat. Refrigerate overnight. Serve with corn chips.
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