Spicy Black Bean Salsa (Texas or Cowboy Caviar)

1 15 oz can black-eyed peas, drained
1 15 oz can black beans, drained
1 15 oz can whole kernel corn, drained
1 14.5 oz can diced tomatoes, drained
1 4 oz can chopped green chiles, drained
1/2 cup chopped onion (scallions or red onions are good substitute too)
1/2 cup chopped green or red bell pepper (I use both)
1-1/2 tsp chopped garlic
1 tsp cumin
1-1/2 T lime juice
chopped jalepeno peppers to taste
fresh cilantro to taste
sprinkle with lemon pepper
1 cup Zesty Italian salad dressing (see notes)

DIRECTIONS:
In a large bowl, combine all ingredients. Season with Zesty Italian salad dressing; mix well.
Cover and refrigerate overnight to allow flavors to blend.

NOTES:
This recipe lends itself to many variations and personal tastes. I like less heat so don't use as much jalepenos as others might; that's why I left the amount open. Same with cilantro. I reduce the amount of salad dressing to 1/2 cup because I think it makes too much liquid.

You can add or substitute ingredients to suit your taste - add diced black olives or a dash of hot sauce or balsamic vinegar; substitute Rotel tomatoes for plain tomatoes - have fun and play around with it until you get what you like.

This also freezes very well - it's nice to have on hand when you get an attack of snack-hunger. I just thaw in the microwave and munch with Frito scoops.