Cajun Salad

Cajun Salad

2 cans black eye peas drained
2 cans whole kernel corn, drained
1 green pepper, diced
1 small onion, diced
2 or 3 tomatoes, diced
2 teaspoons creole seasoning
1 bottle spicy Italian dressing

Drain the peas and corn, add diced pepper, onion and tomatoes, sprinkle
with seasoning, gently stir in the dressing. The salad is best if left
in refrigerator for about 1 to 2 hours. Great for picnic lunches, will
last a long time without refrigeration.