Black-eyed Pea Salsa

1 can (15 1/2 ounces) black-eyed peas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) shoepeg corn, drained
1 1/3 cups mild salsa
1 cup medium salsa
3/4 cup chopped green pepper
1/2 cup chopped green onions
1 can (2 1/4 ounces) chopped ripe olives, drained
1 jalapeno pepper, seeded and chopped
1 envelope Italian salad dressing mix
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Tortilla chips

In a bowl, combine the first 12 ingredients. Serve with tortilla chips.

Yield: 6 cups

Nutrition Analysis: One serving (1/4 cup salsa, calculated without chips) equals 58 calories, trace fat, 0 cholesterol, 411 mg. Sodium, 11 g carbohydrate, 2 g fiber, 2 g protein.

Diabetic exchange: 1 vegetable, 1/2 starch.