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15 minutes
35 minutes
- 1 (15.5 ounce) can black beans, drained
- 1 (15.5 ounce) can black-eyed peas, drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 2 cups frozen corn kernels, thawed
- 0.5 medium onion, diced
- 0.25 medium green bell pepper, finely chopped
- 0.5 cup chopped pickled jalapeno peppers
- 0.5 teaspoon garlic salt
- 1 cup Italian salad dressing
- 0.75 cup chopped cilantro
- Combine black beans, black-eyed peas, diced tomatoes, corn, onion, bell pepper, and jalapeño peppers in a large bowl. Season with garlic salt, drizzle with Italian salad dressing, and sprinkle with cilantro. Toss until evenly coated.
- Chill in the refrigerator for a minimum of 20 minutes or up to 3 days to let the flavors harmonize before serving.
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