Texas Caviar - cooking recipe

Ingredients

2 (15.5 oz.) cans black-eyed peas
1 (15.5 oz.) can white hominy
1 can Ro-Tel tomatoes and chilies (undrained)
1 to 2 Tbsp. finely chopped garlic
8 oz. bottle Italian dressing
1/2 c. finely chopped green onions
1 c. chopped onion
1/4 c. diced pimentos
1 c. diced green peppers

Preparation

Drain and rinse black-eyed peas and hominy and combine.
Add remaining ingredients and Italian dressing.
Mix well.
Marinate overnight.
Serve as a salad on a bed of lettuce or as an appetizer with corn chips.
Serves 8.