Black Eyed Pea Dip

The Record’s “Recipe of the Week”:
Black Eyed Pea Dip by Phyllis Meyer

1 can black eyed peas, drained and rinsed
1 can black beans, drained and rinsed
1 can shoe peg corn, drained
1 cup medium salsa, fresh
1-1/2 cups mild salsa, fresh
1 cup green onions, chopped
1 green bell pepper, chopped
1 fresh jalapeno, chopped
1 envelopes Good Seasons Italian Dressing Mix

Mix everything together the night before serving. Can use more jalapeno if you want it hotter.