Texas Caviar - cooking recipe

Ingredients

2 (14 oz.) cans black-eyed peas with jalapenos, drained
2 (14 oz.) cans pinto beans, drained
2 (14 oz.) cans white hominy, drained
4 medium tomatoes, chopped
1 bunch 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

Mix ingredients well in large bowl.
Cover; refrigerate at least 2 hours.
Serve with large tortilla chips.
Great party dip for a large group.