About a month ago, my husband's aunt brought this to snack on while we were up in Bear Lake (Utah) and I was addicted. It had only been about the second time I've tried it and I was officially hooked.
Adapted from AllRecipes
1 (15.5 oz.) can black beans, drained
1 (15.5 oz) can black-eyed peas, drained
1 (14.5 oz.) can diced tomatoes, drained
2 cups frozen corn kernels, thawed
1/2 medium onion, chopped
1/2 cup chopped pickled jalapeño peppers, optional for heat
1/2 tsp. garlic salt
1 cup Italian salad dressing
3/4 cup chopped cilantro
1. Mix beans, peas, tomatoes, corn, onion and peppers in a large bowl. Season with garlic salt. Stir in dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve. Serve with tortilla chips.