Razorback Salsa

What you need:
1 28 ounce can crushed tomatoes
1 14 ounce can black beans (drained)
1 14 ounce can black eyed peas (drained)
3 medium tomatoes diced
1/2 cup onion chopped
1 bunch green onions washed and chopped
1 tablespoon fresh minced garlic
1 green bell pepper chopped
1 red, yellow, or orange bell pepper chopped
1/2 cup chopped fresh parsley
1 8 ounce bottle Italian dressing
1 small bag frozen white super sweet corn
1 finely chopped jalapeno pepper (optional)


What to do:
1. In large salad bowl, combine crushed tomatoes, black beans, and black eyed peas and frozen corn.
2. Chop tomatoes, peppers, green onion, onion, parsley and jalapeno pepper (if desired).  Add to mixture in bowl.
3. Add minced garlic and Italian dressing (that you shake up really well).  This recipe was found in a cook book I have called Company Best - compiled by Judith Jackson, Gina Pitts, Kimberly Roy and Ann Seamons.  I adapted the recipe to my families likes and this is reflected in the ingredients listed above.  The original recipe called for hominy not white sweet corn.  This is a family favorite.  This is fresh,  healthy and delicious.  Whenever we go to a family gathering this is what I'm requested to bring. It's great for a crowd and can be a great appetizer or a great meal.  If you like fresh veggies you'll love this!  It's great with Tostitos scoops, corn chips or pita chips.