• Looking for something different to bring to a barbeque or picnic this weekend? Or, maybe you just want something to make to gobble up yourself? Here it is folks! I made this one afternoon for a BBQ we were going to later in the evening. I couldn’t stop “tasting” it. Then, when my husband came in he couldn’t either. Once we got to the BBQ, we were anxious to open it so we could dive in. This recipe makes a lot, almost 3 pounds worth of food, and it was pretty much eaten by four adults! We forced ourselves to eat the rest of the food, but we could have just had the bean salsa and been good.


  • 15 oz. can black beans, drained
  • 15 oz. can black-eyed peas, drained
  • 4 Roma tomatoes, pulp removed and diced
  • 2 cups frozen corn kernels, thawed
  • 1/2 medium onion, chopped
  • 1/4 green bell pepper, finely chopped
  • 1/2 tsp salt
  • 1 cup Italian salad dressing, recipe below
  • 3/4 cup chopped cilantro
  • 1 lime, juiced (about 3 Tbsp)
  • Italian Dressing
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 Tbsp white sugar
  • 2 Tbsp dried oregano
  • 1 tsp ground black pepper
  • 1/4 tsp dried thyme
  • 1 tsp dried basil
  • 1 Tbsp dried parsley
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
  • 1/4 cup red wine vinegar
  • 2/3 cup olive oil
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  1. Mix everything together. Cool in the refrigerator for at least 20 minutes. Serve with tortilla chips.
  2. Italian Dressing:
  3. Whisk ingredients together and refrigerate.


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