Combine all the ingredients in a bowl and refrigerate covered for at least 2 hours, or for up to 2 days.
15 oz black eyed peas, 1/2 cup Italian salad dressing, 1/2 cup green bell pepper, 1/2 cup onion, 3 large jalapeño peppers, 3 cloves garlic, 2 cups sweetcorn, salt, ground pepper
Serve at room temperature with tortilla chips for dipping.