Fresh Bean Salsa (Debra Garry)

1 can black beans (drain)

1 can black eye peas (drain)

1 can corn (drain) or 1½ c frozen corn

2 large tomatoes, diced (Roma)

1 avocado, diced (optional)

½ large Anaheim pepper, diced (freeze the rest)

½ red bell pepper, diced (freeze the rest)

3 green onions, diced

½ bunch cilantro, chopped (about 1 c; no stems)

1 lime, zested and juiced

½ tsp salt

½ tsp coarse black pepper

1/8 c white vinegar

1 Tbsp water

½ pckg (½ Tbsp + 1 tsp) Italian zesty dressing mix

2 Tbsp olive oil

Combine first ingredients in a large bowl. In a flask or small bowl mix together vinegar and water. Add dressing mix and shake. Stir in olive oil. Pour over salsa. Wait a while for the flavors to set in. Fills about 4 wide-mouth pint jars. Serve with Tostitos Hint of Lime chips!

The salsa is best if eaten within a week or two.