Texan Caviar

Texan Caviar

• 2 cans (15 to 16 ounces each) black-eye peas, drained
• 1 medium jalapeno chili, minced
• 1/4 of a small white onion, minced
• 1/2 of a green bell pepper, chopped
• 1/3 cup Italian dressing
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• Seasoned salt to taste
• 1/4 teaspoon ground red pepper

  Combine black-eye peas with remaining ingredients. Serve chilled with corn chips.
  [Makes 5 cups]