Mexican Spicy Bean Salsa

Served with tortilla chips, this is an easy and light supper dish that is even better made the night before and refrigerated to be served the next day.

1 (15 ounce) can black-eyed peas

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can whole kernel corn, drained

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1 (4 ounce) can diced jalapeno peppers

1 (14.5 ounce) can diced tomatoes, drained

1 cup Italian-style salad dressing

1/2 teaspoon garlic salt

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.