by Marilyn Jones

Ingredients:

2 cans black-eyed peas, drained
2 cans white shoe peg corn, drained
2 cans Ro-Tel tomatoes, drained
1 green bell pepper, diced
12 small green onions, chopped
2 teaspoon garlic salt
1 16oz. bottle of Zesty Italian Salad Dressing

Instructions:

Mix all together. Use as much as you like of the Italian Salad dressing( I used 1/2 bottle) Add salt and pepper to taste. Let set in refrigerator 3 or 4 hours or over night.Serve with scoop size corn chips or tortilla chips.