Makes 6 cups
2 (15.8-oz.) cans black-eyed peas, rinsed and drained
2 cups frozen whole kernel corn
2 medium tomatoes, finely chopped
1 medium-size green bell pepper, finely chopped
1 small sweet onion, finely chopped
4 green onions, sliced
1 to 2 jalapeño peppers, seeded and minced
1 to 2 garlic cloves, minced
1 cup Italian dressing
1/4 cup chopped fresh cilantro
1/2 cup sour cream
Garnish: cilantro sprig
1. Combine first 9 ingredients in a large zip-top plastic freezer bag. Seal and chill 24 hours; drain.
2. Spoon mixture into a serving bowl. Stir in cilantro, and top with sour cream. Serve with tortilla chips. Garnish, if desired.