Spicy Bean Salsa

1 (15 1/2 ounce) can black-eyed peas, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can whole kernel or shoepeg corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup finely chopped jalapeño peppers
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 teaspoon garlic salt
1 (8 ounce) bottle Italian salad dressing
Tortilla chips (optional)

In large glass bowl, combine all ingredients except tortilla chips; mix well. Cover and refrigerate several hours or overnight to blend flavors.

Serve as a side dish or with tortilla chips as an appetizer.

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