Your choice of chips. 1-2 bags, this recipe makes a lot!
2 cans of Rotel diced tomatoes, drained
1 can of diced tomatoes, drained
2 cans of Black-Eyed Peas, drained and rinsed
2 cans of Shoe Peg Corn, drained
1 can of Yellow Corn, drained
1 bunch of fresh Cilantro, washed and chopped
1 small-med red onion, chopped
1 small-med white onion, chopped
1 bottle of Italian Dressing, your choice of type. It can be light, fat-free, spicey, whatever you like.
Make sure everything canned is drained well. Rinse the Black Eye Peas...they're a bit smelly while you're draining and rinsing them. Even after draining well in the cans...I usually have a lot more juices that need to be drained off after they are mixed into the bowl. Drain off as much of the extra juices before adding the chopped onions, Cilantro and the Italian Dressing. Separate into a few air tight containers and refrigerate. Will last about 1 week if all ingredients are very fresh when made.
