Total Time
Prep 10 mins
Cook 0 mins

Had this for years. Excellent spicy dip. Be sure and use sturdy chips for dipping.

Ingredients Nutrition

  • 2 (15 ounce) cans white corn (drained)
  • 2 (15 ounce) cans black beans (drained)
  • 2 (15 ounce) cans black-eyed peas (drained)
  • 1 medium vidalia onion, medium-sized, diced
  • 1 large tomatoes, large, diced
  • 2 tablespoons jalapenos, diced (optional)
  • 2 teaspoons Italian salad dressing, to moisten
  • salt and pepper


  1. Mix all ingredients together in a bowl.
  2. Cover and refrigerate overnight.
  3. Serve with Frito Scoops or tortilla chips.
Most Helpful

5 5

This is a great recipe! I just made it for Mother's Day and everyone loved it! I added about a half of a green Bell pepper diced up in it. Today I had the left-overs in a wrap with Romaine lettuce. I will definitely keep the ingredients on hand to make it again.

5 5

This is my (and everyone I know's) absolute favorite dip! I tweek mine just a bit and use 2 cans shoepeg corn, 2 cans blackeyed peas, 1 green bell pepper, 1 tomato, a stalk of green onions, and 2 packages of the Italian dressing mix (using half the oil and substituting more water to make it healthier). Add salt and pepper to taste. GREAT!

5 5

Wonderful way to get your fiber. I substituted pinto for black eye peas since that's what I had. I also added some garlic powder. I've made this twice already. Yum-o.