Texas Caviar - cooking recipe

Ingredients

1 14 oz. can black eyed peas, drained
1 15 oz. can shoepeg corn, drained
2 medium tomatoes, seeded & chopped
4 green onions, thinly sliced
2 cloves garlic, minced
1 medium green pepper, finely chopped
1/2 c. onion, chopped
1 c. picante sauce, Pace medium
1/3 - 1/4 c. cilantro, chopped, optional

Preparation

Combine all ingredients, mix lightly.
Cover and chill for at least 2 hours.
Can be eaten hot or cold.