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Texas Caviar
1 can (14 oz) black-eyed
peas, drained
1 can (15 1/2 oz) white hominy, drained
2 medium tomatoes, seeded and chopped
4 green onions, very thinly sliced
2 garlic cloves, minced
1 medium green pepper, finely chopped
1/2 cup chopped onions
1/4 cup chopped fresh cilantro or parsley
1 cup Pace picante sauce
Combine
all ingredients; mix lightly. Cover; chill at least 2 hours or up to
24 hours, stirring occasionally. Drain. Makes 7 cups.
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