Bean Salsa

1 15 oz. can black-eyed peas (or about 1 1/2 C. cooked from dry)
1 15 oz can black beans, drained and rinsed (or about 1 1/2 C. cooked from dry)
1 15 oz can whole kernel corn, drained
1/2 C. chopped onion (or reconstituted from your food storage)
1/2 C. chopped green bell pepper
1 4 oz. can diced jalepeno peppers
1 14.5 oz. can diced tomatoes, drained (or freshly diced)
1 C. Italian-style salad dressing (I never use this much. The sample I brought had about 1/2 C.)
1/2 tsp. garlic salt.

Combine all ingredients. Add fresh cilantro if desired.

I use this as much more than just a chip dip. I put it on salads as THE dressing. I put it on scrambled eggs, or serve with cornbread as a side. (Cornbread recipe to follow)