Course Side Dish
Cuisine American
- 1 Yellow bell pepper, diced after removing membranes and seeds
- 1 Orange or Red Bell Pepper, Diced after removing membranes and seeds
- 1 Green bell pepper, dices after removing membranes and seeds
- 2 jalapenos, seeded and finely chopped
- 2 15 oz cans blackeye peas or 1 can black eye peas and one can black beans
- 6 ears grilled corn (//www.the2spoons.com/corn-on-the-cob-perfectly-charred-on-the-grill/) or if you don't want to use the grilled corn use a can of yellow whole kernel corn
- 4 roma tomatoes, diced (add just before serving)
- 1 bunch cilantro (add just before serving)
- Italian Dressing of your choice
Remove membranes and seeds from peppers.
Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped).
Drain and rinse the blackeye peas. Cut the corn off the cob or add the can of corn to the peppers.
Add some of the Italian dressing and stir well.
Cover and marinate in refrigerator for 8 hours.
Drain if needed, as it may before a little watery. If you do drain, you can add a little more dressing.
Dice roma tomatoes and cilantro and stir into mixture.