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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 8 |
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I got this recipe from my sister in law and our teenager asks me to make it all the time so thought I would post it. You can add more or less of the cilantro, basil and oregano. I serve with tortilla scoops or crackers. I added chill time for prep time. Ingredients:
2 (15 ounce) cans white shoepeg corn, drained |
2 (15 ounce) cans black-eyed peas, drained |
1 green bell pepper, diced |
1 yellow bell pepper, diced |
1 red bell pepper, diced |
2 tomatoes, diced |
6 green onions, chopped |
8 ounces italian dressing |
1/2 teaspoon cilantro |
1/2 teaspoon basil |
1/2 teaspoon oregano |
Directions:
1. Mix and Refrigerate overnight. Enjoy!
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