Black Eyed Pea Salsa

[ladycash]

• 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
• 2 medium tomatoes, chopped
• 1 cup chopped green pepper
• 1/2 cup chopped red onion
• 4 green onions, sliced
• 1 garlic clove, minced
• 1 cup Italian salad dressing
• 1/4 cup sour cream
• 1/4 cup minced fresh parsley
• Tortilla chips

Directions

• In a bowl, combine the first six ingredients. Combine the salad dressing, sour cream and parsley. Add to the pea mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with tortilla chips.

 If you like, you could dice up a halapeno or two in this, add diced cucumber, ect.  Again Crazy is the key!