TEXAS SALSA

Ingredients

1 (16-ounce) can black eyed peas, rinsed and drained
1 (16-ounce) can black beans, rinsed and drained
1 (11-ounce) can niblet corn, drained
2 cups diced tomatoes
1 cup chopped onion
1 cup chopped green or red pepper
1 (16-ounce) bottle of Italian dressing
1 tablespoon chopped cilantro (optional)
Salt and pepper to taste

Preparation

Mix all ingredients together and chill for 3 hours or overnight. Serve with tortilla chips or FRITO scoops. Note: If tomatoes are juicy, less dressing may be needed to coat mixture.