Red Neck Salad

Red Neck Salad 2 15-oz. cans shoe-peg corn, drained 2 15-oz. cans black-eyed peas, drained 1 tomato, diced 1 red onion. sliced 16 oz. bottle zesty Italian dressing Combine corn and peas in bowl. Add tomato and onion. Pour about half the dressing over mixture, add more as needed and refrigerate 4 to 5 hours.

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 * Catsrecipes Y-Group