Bean Salsa

Name: Bean Salsa
Ingredients: 1 (15 ounce) can white corn, drained; 1 (15 ounce) can black-eyed peas, drained; 1 (15 ounce) can black beans, drained; 1 (15 ounce) can white beans, drained; 1 red bell pepper, chopped fine; 1 yellow bell pepper, chopped fine; 2 tablespoons cilantro, chopped; 12 red onion, chopped fine; 1 jalapeno, seeded and chopped fine; 0.5 (16 ounce) bottlewishbone robusto Italian dressing (to taste)

10 ingredients

2 steps

Ingredients

1 (15 ounce) can white corn, drained
1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can white beans, drained
1 red bell pepper, chopped fine
1 yellow bell pepper, chopped fine
2 tablespoons cilantro, chopped
12 red onion, chopped fine
1 jalapeno, seeded and chopped fine
0.5 (16 ounce) bottlewishbone robusto Italian dressing (to taste)

Directions

1

Mix all together and refrigerate for a few hours before serving -- we like it better the next day.
2

I can't remember if the original recipe said to drain the beans, we have just found that we prefer them drained with a little extra italian dressing.