Black Bean and Corn Salsa

I found this recipe on the food network site under Paula Dean.  There it was called South Georgia Caviar-which is a black eyed pea salsa but I didnt have those.  Actually,  Ive never had those...but the recipe looked so good I just made it with black beans.

It was a huge hit at work.  I forgot to take a before picture.   I made a huge double batch and I'll show you what was left of it.

Just enough that Andy will get a taste of it.

Ingredients

2 (15-ounce) cans black-eyed peas, drained (again,  I used canned black BEANS)
1 (15-ounce) can whole kernel corn, drained
1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro-Tel)
2 cups chopped red bell pepper
1/2 cup chopped fresh jalapeno peppers
1/2 cup chopped onion
1 (8-ounce) bottle Italian dressing  (I prefered Paul Neumans Oil and Vinegar)
1 (4-ounce) jar chopped pimentos, drained

Directions
In a large bowl, combine all of the ingredients and stir gently to combine. Refrigerate mixture overnight. Serve with corn chips.