Texas Caviar

1 can white kernel shoe peg corn (drained)
1 can black beans (drained and rinsed)
1 can black eyed peas (drained and rinsed)
1 red pepper (chopped)
1 green pepper (chopped) I use one small can of chopped green chilies
1/2 onion (chopped)
2-3 tomatoes
1/2 bunch cilantro (chopped); I use the other half of the bunch in the dressing
In a blender, blend:
1 small bottle Kraft Zesty Italian dressing, one jalapeno and the rest of the cilantro.  Blend until smooth.  Pour over combined ingredients and mix well.  Let it sit in the fridge for at least a couple of hours before serving to allow flavors to blend.  Keep well in fridge for a long time.

Note:  It is the seeds in the jalapeno that  make the pepper hot so I am careful about how many seeds I use according to who I am going to serve it to.  I think when I made it for you guys I used about half of the seeds/membranes.