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TEXAS CAVIAR

Recipe contributed by newsletter subscriber Joseph Martin

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


All ingredients changeable to individual taste
Chopped jalepano pepper  (if desired)
A food processes helps
Pour Italian dressing over mixed ingredients
Refrigerate 4 hours or over night
Serve with tortilla chips
 

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