This recipe comes from my friend Sheri Commons. Sheri claims not to be a cook but she fooled me, this is tops. It's addictive.
2 cans white shoepeg corn
1 can of black eyed peas (rinsed)
tiny chopped up tomatoes
tiny chopped up onions
tiny chopped up green pepper
small bottle of zesty Italian dressing
Cover and refrigerate for a few hours to incorporate all the flavors.
Frito's for scooping.
If I use 2 cans of corn, I'll use 1 can of peas. Add enough dressing to make it all wet but not "soup-like". If you want to cut down on chopping time, Publix has pre-chopped tomatoes, onions, and peppers.
