"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
16 oz can Niblet corn 16 oz can blackeyed peas 1 can white shoepeg corn 2 (4 ½ oz) cans green chilis 2 (4 ½ oz) cans chopped black olives 1 bunch chopped green onions 1 chopped green pepper 7 chopped roma tomatoes 2 jalapeno peppers (optional) 1 (16 oz) bottle Italian dressing 1 ½ tsp minced garlic
Mix all drained ingredients. Marinate in bowl overnight. Serve with tortilla chips.
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