Sorghum Caviar


1 yellow bell pepper, diced.
1 red bell pepper, diced.
2-3 jalapeno peppers, finely chopped.
1 bunch green onions, thinly sliced.
2 cloves of garlic, minced.
3 cups cooked sorghum kernels.
1 (15-ounce) can black beans, drain and rinse.
1 (11-ounce) sweet yellow corn, drain and rinse.
6 Roma tomatoes, diced.
1 (16-ounce) bottle gluten free zesty Italian dressing.


Mix all ingredients in a large bowl.
Cover and refrigerate 2 hours or overnight to marinate.
Serve with tortilla chips.