Texas Caviar Salsa

1 (15.5 oz.) can black-eyed peas, rinsed & drained 

¾ c. red pepper, chopped 

¾ c. green pepper, chopped 

1 cup of corn, fresh or frozen  

3 green onions, chopped 

¼ c. fresh cilantro, chopped 

1 medium purple onion, chopped 

¼ c. fresh parsley, minced 

1 garlic clove, minced 

1 (8 oz.) Italian salad dressing 

Mix together and refrigerate 24 hours until serving. It’s best if you allow flavors to blend. Serve as a side dish or with scoops/tortilla chips.