Texas Caviar - cooking recipe

Ingredients

2 (14 oz.) cans black-eyed peas with jalapenos
2 (14 oz.) cans pinto beans
2 (14 oz.) cans white hominy
4 medium tomatoes, chopped
bunch of chives, chopped (tops)
4 cloves garlic, minced
1 c. white onion, chopped
1/4 c. red onion, chopped
1 c. parsley, chopped
1 (16 oz.) bottle Zesty Italian dressing (fat-free)

Preparation

Drain the peas, beans and hominy.
Mix well in large bowl. Cover and refrigerate for at least 2 hours.