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, chopped
4 green onions, very thinly sliced
2 garlic cloves, minced
1 medium green pepper, finely chopped
1/2 c. chopped onion
1/4 to 1/3 c. chopped fresh cilantro or parsley
1 c. picante sauce (mild, medium or hot)

Preparation

Combine all ingredients; mix lightly.
Cover; chill for at least 2 hours or overnight, stirring occasionally.
Drain.
Can be served as a dip with tortilla chips or in a lettuce cup as a salad.
Makes 7 cups.