Mexican Dip
 
1 - 15 oz.  can black-eyed peas drained
1 - 15 oz.  can whole kernel corn
1 - 10 oz.  can diced tomatoes and green chilies
1 cup  red bell pepper
1/2 cup  finely chopped onions
1 - 4 oz.  jar chopped pimientos, drained
1 - 8 oz.  bottle zesty italian dressing
1/2 cup  chopped jalapeno peppers ( optional)
 
in a large bowl, combine all ingredients and stir gently to combine. 
refrigerate 
overnight. serve with corn chip or your choice. 
 
-- 
(ID: 4071) Mirror: rec.food.recipes: Sat, Jan 8, 2005


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