Texas Caviar - cooking recipe

Ingredients

1 (14 oz.) can black-eyed peas, drained
1 (15 1/2 oz.) can white hominy, drained
2 medium tomatoes, seeded and chopped
4 scallions including green tops, thinly sliced
2 cloves garlic, minced
1 medium green pepper, finely chopped
1/2 c. chopped onion
1/4 to 1/2 fresh cilantro
1 c. picante sauce

Preparation

Combine all ingredients; mix lightly.
Cover; chill at least 2 hours or up to 24 hours, stirring occasionally.
Drain and bring to room temperature before serving.
Serve with corn chips.