Texas Caviar

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2 cups cooked black-eyed peas (from frozen and cooked according to package directions, or rinsed and drained canned)

1/2 cup corn kernels, cut from fresh ears, or drained canned

1/4 cup light Italian dressing

2 scallions, thinly sliced

1 large jalapeno chile pepper, diced (with some seeds)

3 large heads belgian endive,trimmed and leaves separated for dippers, or small inner romaine leaves or baked tortilla chips

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