1 can shoe peg corn 1 can whole kernel corn 1 can black beans 1 can red kidney beans 1 can field peas 30 - 40 cherry tomatoes, halved
1 medium onion, diced (small) 1 large bottle Zesty Italian dressing
Optional: 1 can crowder beans 1 20-ounce jar picante sauce or salsa 1 Jalapeno pepper 1 bell pepper 4 green onions
Cooking Directions
Drain all cans and place contents in large bowl. Chop veggies and place into the bowl. Pour Italian dressing over everything and mix well. Cover and refrigerate overnight.
**In the morning, add picante sauce or salsa to mixture. Mix well, refrigerate until needed.**
Cooking Notes
Serve as a salad or with tortilla chips.
Recipe makes a large amount and keeps for several days. Be sure to keep it refrigerated.
Salad stays crunchy and crisp and is tasty without the sauces.
