Pita Sandwich with Salsa Relish Prep Time: 15 minutes Serving Size: 6 pieces Ingredients - 15 ounces black eyed peas, drained and rinsed - 15 ounces black beans, drained and rinsed - 15 ounces sweet whole kernel corn, drained - 10 ounces diced tomatoes with green chiles - 1/2 cup fresh jalapeno peppers. chopped fine - 1/2 cup red onion, chopped fine - 1/4 cup fresh parsley, chopped - 8 ounces Zesty Italian dressing - 4 ounces pimentos, chopped and drained - 1 package pita bread halves    A light vegetarian sandwich with a refreshing salsa bean stuffing.   Directions It's best to make the bean salsa the night before, or at least a few hours ahead, so that the flavors blend to enhance the flavor. In a large bowl, combine all the ingredients, except the pita bread, and stir. Refrigerate to blend flavors overnight. Fill pita pockets	1

	with about 1/2 cup of mixture or more as desired. This recipe makes a large amount, and it is also great served as salsa with chips.	2