Texas Caviar - cooking recipe

Ingredients

1 (14 oz.) can black-eyed peas, drained
1 (15 oz.) can white hominy, drained
2 medium tomatoes, seeded and chopped
4 green onions, sliced very thin
2 garlic cloves, minced
1 medium green pepper, finely chopped
1/2 c. chopped onion
1/4 to 1/3 c. chopped fresh cilantro or parsley
1 c. picante sauce (hot or medium)

Preparation

Combine all ingredients; mix lightly.
Cover and chill at least 2 hours or up to 24 hours, stirring occasionally.
Serve with tortilla chips.