1 (11 ounce) can corn kernels (i use the corn and peppers kind)
1 (14 1/2 ounce) can diced tomatoes with jalapenos
1/4 medium white onion, diced
1/4 large green pepper, diced
1 tablespoon garlic, minced (i use the jar kind)
2 teaspoons cumin
1/2 teaspoon mexican chili powder
1 (9 ounce) bag tostitos scoops
Directions:
1. Drain and rinse black beans and black-eyed peas, place in large bowl. 2. Drain corn and add to beans. 3. Add tomatoes with juice. 4. Add diced onion and pepper. 5. Mix in garlic, cumin, and chili powder to taste. 6. Serve with tostitos. 7. Serves 4 for lunch or 8-10 as an appetizer.
