BLACK-EYED PEA & CORN SALSA

Ingredients

Cheryl Britton, Montgomery County

16 ounces canned black-eyed peas, drained
22 ounces canned white shoepeg corn, drained
2 tomatoes, diced
4 ounces canned green chiles
2 large green bell peppers, chopped
12 small green onions, chopped
3 ripe tomatoes, chopped
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon dried parsley flakes
2 cups Italian dressing

Preparation

Combine all ingredients except dressing in a bowl, blending well. Pour dressing all over, and toss well to coat. Refrigerate overnight. Serve with corn chips.