This recipe for Bean and Vegetable Salsa, by Stephanie Snelson, is from RQ&N Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
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Stephanie Snelson Added: Wednesday, September 13, 2006
1 can black beans, drained and rinsed 1 can black eye peas, drained and rinsed 1 can white shoppeg corn, drained and rinsed 1 green pepper (chopped) 3 tomatoes (I like Romas best), chopped 2 bunches green onions, chopped 1 package Good Season Italian Dressing - prepared according to package directions.
Make and then refrigerate for at least 1 hour before serving. Use as a dip for corn chips.
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