Texas Caviar * - cooking recipe

Ingredients

1 (14 oz.) can black-eyed peas, drained
1 (15 1/2 oz.) can white hominy
2 medium tomatoes, seeded and chopped
1 green pepper, chopped
4 green onions, chopped
2 cloves garlic, chopped
1/2 c. onions, chopped
1/4 c. cilantro or parsley
1 c. picante sauce

Preparation

Combine; mix lightly.
Cover and chill at least 2 hours.
May be used as a salad or as a dip with tortilla chips.