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Texas Caviar

Happy New Year!

I sent this in last year, but since eating black eyed peas on New Years
is considered good luck in these parts, I thought I'd send it in again
for those who missed it. I received it from a long time resident of
Helotes, Texas -- just up the road from San Antonio.


This would also be good using black beans with various colorful peppers.


 2 Cans black eyed peas* - drained but not rinsed
 1  Can White hominy* - drained but not rinsed
 3-4 Cloves Garlic - chopped finely
 2 Medium tomatoes chopped
 1  medium green bell pepper (could use red or yellow depending on
  and color you want)
 3-6 fresh serrano or jalopeno peppers - chopped finely
 8 Scallions with green tops, chopped finely
 1 medium onion, chopped finely
 ½ -1 cup parsley, chopped finely
 1 8 oz jar fat free Italian dressing


Put black-eyed peas and hominy in colander to drain while chopping the
other items.  Chop the garlic finely-it is helpful to first peel the
cloves and smash with the blade of a large knife.  Sprinkle with salt
and let stand for 5 to 15 minutes.  The salt will make it easier to chop
the garlic.  All of these ingredients are really by taste.  Decide how
you want it to look and taste.  Remember that you will be serving this
with tortilla chips which will dilute the heat!  At Christmas time, it
would be lovely to substitute the green with a red bell pepper.  The red
pepper against the other green would be nice.  Marinate overnight in the
refrigerator.  Set out to take chill off before serving; serve with
baked LF/FF tortilla chips.

*If you use fresh peas or hominy, cook as usual and drain.