Texas Caviar - cooking recipe

Ingredients

1 large jar picante sauce
2 (16 oz.) cans black-eyed peas, drained
1 (16 oz.) can white hominy, drained
1 c. diced green bell pepper
1 c. chopped white onion
1 c. chopped fresh tomato
1/2 c. finely chopped fresh cilantro
1/4 c. chopped jalapeno (optional)
1 c. chopped green onions
1 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. black pepper
2 Tbsp. ground cumin

Preparation

Mix all together and marinate in refrigerator for at least 24 hours before serving. Keeps well in fridge.