I got this recipe from Paula Deen, but changed it up just a little bit. This has turned into a family favorite at almost every gathering and is perfect for tailgating and picnics, because it won't go bad if it sits out for a while.
Cooking Ingredients:
2 15 oz. cans of black eyed peas, drained
1 15 oz. of whole kernel corn, drained
1 can of Rotel
1/2 vidalia onion, chopped
2 cups of chopped red bell pepper
1 jalapeno, diced with seeds
1/4 bottle of light Italian dressing
Cooking Instructions:
In a large bowl, combine all ingredients and gently stir together. Refrigerate overnight if possible, and serve with corn chips.
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