BLACK-EYED PEA SALAD OR DIP
2 (15-ounce) cans black-eyed peas, drained and rinsed
1 (11-ounce) can shoepeg corn, drained
1/4 sweet onion, finely chopped
1 large tomato, seeded and chopped
1 small bottle zesty Italian dressing
Toss together first 4 ingredients. Top with dressing and chill at least 1 hour. Serve as a side dish to grilled pork chops or as a dip with corn chips.