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Prep Time: 480 Minutes Cook Time: 0 Minutes |
Ready In: 480 Minutes Servings: 20 |
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Have fun with this dish. This is a great dish to experiment with, you can add or subtract ingredients to fit your personal taste. I have added black-eyed pea relish, jalapeños, and even pear relish on occasions, depending on my mood and what I had on hand. This is a fun dish and people of all ages love it. Ingredients:
2 (15 7/8 ounce) cans black-eyed peas, drained |
2 (10 ounce) cans shoe peg corn or 2 (10 ounce) cans corn, drained |
2 (10 ounce) cans ro-tel tomatoes, drained |
1 (15 7/8 ounce) can black olives, chopped |
1 green pepper, chopped really small |
1 red pepper, chopped really small |
1 (15 7/8 ounce) can black beans, drained |
1 larger purple onion, chopped really small |
3 ripe tomatoes, chopped small |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 teaspoon cumin |
1 teaspoon chili powder (optional, only if you want a bit of a kick to it) |
1 teaspoon parsley flakes |
16 ounces house italian dressing or 16 ounces zesty italian dressing |
Directions:
1. Mix all ingredients together.
2. Refrigerate at least 8 hours before serving, so flavors can fuse (this is the key to this dish).
3. Serve with Tostitos Scoops or whatever chips you prefer.
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