3 c. cooked rice
1 (15 oz.) can pinto beans, rinsed & drained
1 (15 oz.) can black eyed peas
1 (10 oz.) pkg. frozen peas, thawed
1 c. chopped celery
1 red onion, chopped
3 jalapeno peppers, chopped
1/4 c. chopped cilantro
8 oz. bottle of Italian salad dressing
Salt & pepper to taste

Combine all ingredients. Cover and chill for up to 24 hours. Makes 16 servings.