Texas Caviar

Ingredients:
1 16oz can of black beans
1 16oz can of ranch style beans
1 16oz can of black-eyed peas
1 12oz can of sweet corn
2 12oz cans of stewed tomatoes, diced
1 can of Rotel, original flavor
1 fresh jalepeno, minced
1 med green bell pepper, chopped
½ med purple onion, chopped
4 green onions, chopped
1 8oz bottle of Wishbone Italian Salad Dressing
1 bag of your favorite tortilla chips

Directions:
1. Drain and rinse black beans, ranch style beans, black-eyed peas, and corn (Mom/Peggy, are you paying attention?).

2. Combine beans, peas, and corn with next seven ingredients (stewed tomatoes through salad dressing) in large serving bowl.

3. Chill for 3-6 hours or overnight.4. Best served with your favorite tortilla chips!

Story behind the recipe:
This recipe was first discovered by us Mason girls on a trip to Grandma Mason’s house about 7 summers ago. Our Aunt Betty made this concoction that look sort of weird and not too appetizing to Gina and I but we tried it just to be polite. It had onions, tomatoes, and black-eyed peas in it….not many of our favorite foods to eat! Well….we were fooled and completely hooked. I think Gina and I sat at Grandma’s counter and devoured this dip that afternoon all by ourselves. I asked Aunt Betty for the recipe and she gladly gave it to me and I’ve been making it ever since, usually at someone’s request. It’s easy and simply delish!!