Chips and salsa are always a crowd pleaser, especially when it’s fresh. Try this salsa that is a unique combo of sweet, tangy and spicy.

Try using celery or plantain chips if you really want to mix things up!

1 red bell pepper
1 green bell pepper
1 orange bell pepper
1 yellow bell pepper
1 bunch of green onions
1 small can shoepeg corn
1 can black-eyed peas
1 can (3 1⁄2 ounce) diced jalapenos
2-4 Roma tomatoes
1⁄3 cup Catalina dressing
1⁄3 cup zesty Italian dressing
Cilantro to taste

Directions (Put all ingredients into a large mixing bowl):

Pit all bell peppers, then cut lengthwise into julienne strips. Turn the sections so they run front-to-back, parallel to your knife. Then dice the strips.

Dice roma tomatoes.

Open and drain can of shoepeg corn. Next, open, drain and rinse the can of black eyed peas.

Add 1⁄3 cup Catalina dressing, 1⁄3 cup zesty Italian dressing.

Mix together and add cilantro to taste. Let sit for two hours, enjoy!

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