2 cans Black Eye Peas, wash & drain
1 red bell pepper, diced
1 green bell pepper, diced
1 rib celery, diced
1 small red onion, diced
1 small bag shoepeg corn
1 1/2 cups Italian with basil & Romano dressing
1 1/2 cups salsa
1 tsp, black pepper
1 tsp salt

Optional: jalepeño pepper to taste

Mix all ingredients and refrigerate at least 4 hours or longer. before serving.

Serve with Tostitos scoops.

This recipe can be used as a black eye pea salad, omit the salsa and add additionaldressing.