Black Eyed Pea Salsa

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I didn't think about it until just now, but this would have been a great "New Year's" dish.  I didn't make this for any new year celebration.  I made this for a Christmas party, and I've made it tons of times before.  It was one of those recipes that I've been making forever, and finding out I hadn't yet shared it really surprised me.  Use any reason you want to make this recipe.  It's got beans and other vegetables, so you can feel OK about eating half the bowl.  Until you realize that it took almost a whole bag of chips to do that.  It's really tasty, and even people who don't normally like things that aren't meat will eat this without flinching.  Good for parties wherever salsas or chip dips are accepted.  Makes a huge bowl full.  People will want the recipe.  Trust me on the Italian dressing (that's pronounced eye-talian where I'm from).

Aside from dipping, it's a good addition to scrambled eggs and mixed into a taco salad.  What other ways do you have for it to be eaten?

Black Eyed Pea Salsa

2 cans (15 oz each) black eyed peas, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) shoepeg corn, drained
1 can (10 oz) diced tomatoes and chilis, partially drained (Ro-Tel)
1 can (15 oz) diced tomatoes
1/2 red onion, diced
1 bunch green onions, sliced
8 oz Italian salad dressing

Combine all ingredients in a large bowl.  Store in fridge.

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