BEAN SALSA

2 cans black beans, rinsed

2 cans black-eyed peas, drained
1 can whole-kernel corn, drained
2 cans chunk tomatoes with green chilies
2 tsp garlic powder
1 bottle Italian salad dressing
1 green bell pepper, chopped
1 red onion, chopped

Combine all ingredients in a bowl with a lid until mixed well.  Cover and refrigerate overnight before serving with tortilla chips or as a side or topping to pork, beef, Mexican foods, etc.

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