6 (15 oz. ea.) cans black-eyed peas w/ jalapenos (Trappey's)
1 (15 oz.) can black beans
2 (15 oz. ea.) cans southwest style "fiesta" corn
2 (10 oz. ea.) cans Rotel tomatoes
2 (4 oz. ea.) cans sliced black olives
1 (4 oz.) jar pimentos
1 onion, diced
2 jalapenos, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 bunch green onions, chopped
2 (16 oz. ea.) bottles zesty Italian dressing (Kraft)
1 bag corn chips (family size Fritos)

Drain and rinse: peas and beans. Drain: corn, tomatoes, olives, pimentos. Mix all ingredients in a large bowl. Chill, covered, in refrigerator overnight.

Serve with your favorite chips.

Submitted by: Mandy Seymour