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TEXAS CAVIAR

Recipe contributed by newsletter subscriber Joseph Martin
 

Ingredients

    2 cans black-eyed peas (drained)
    1 can white hominy (drained)
    1/2-1 chopped tomato
    1/2 cup chopped onion
    1/3 cup chopped bell pepper
    1/3 cup chopped cilantro
    1/2-3-3/4 cup regular or zesty Italian dressing of choice
    1-2 cloves minced garlic
     

Directions

All ingredients changeable to individual taste
Chopped jalepano pepper  (if desired)
A food processor helps.

Pour Italian dressing over mixed ingredients

Refrigerate 4 hours or over night

Serve with tortilla chips
 

 

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