Ingredients
2 medium tomatoes, seeded and chopped
1 medium red bell pepper, chopped
1 bunch green onions, chopped
2 garlic cloves, finely minced
1 can (15-ounce) black-eyed peas, rinsed and drained
1 can (15-ounce) white hominy, rinsed and drained
1 jar (8-ounce) medium picante sauce
½ cup chopped fresh cilantro
3 tablespoons lime juice
½ teaspoon salt
Directions
In a large bowl, combine all ingredients and mix well.
Cover and chill overnight, stirring occasionally.
Serve with tortilla chips.
Recipe Courtesy Of
Carole Howell
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