Spicy Bean & Pea Salsa
Served with baked tortilla chips.

• 1 - 15 ounce can black-eyed peas
• 1 - 15 ounce can black beans, rinsed and drained
• 1 - 15 ounce can whole kernel corn, drained (frozen is fine too)
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 - 4 ounce can diced jalapeno peppers
• 2 medium tomatoes, diced
• 3/4 cup fat-free Italian salad dressing (or less depending on taste)
• Juice of one lime
• 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, lime juice and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Per Serving: 76 Calories; 1g Fat (7.6% calories from fat); trace Saturated Fat; 4g Protein; 14g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 671mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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