| | Directions | | Drain peas and corn. Dice all peppers and onions to shoe-peg corn size pieces. Chop cilantro to small pieces. Mix all veggies together and add Italian dressing. Can be served immediately or can be refrigerated for later use. Serve with dipper/cup style chips. |
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| Ingredients | | - |  | 1 can black-eyed peas |
| - | | 1 can shoe-peg corn |
| - | | 1/2 red bell pepper |
| - | | 1/2 yellow bell pepper |
| - | | 1/2 green bell pepper |
| - | | 1/2 orange bell pepper |
| - | | 1/2 half purple onion |
| - | | a handful of chopped fresh cilantro |
| - | | 1 bottle Italian dressing (medium bottle) |
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