1 (14-ounce) can black-eyed peas, rinsed and drained
1 (15-ounce) can yellow hominy, rinsed and drained
1 green bell pepper, chopped
1/2 small red onion, chopped
2 Italian plum tomatoes, diced
2 green onions, thinly sliced
1 clove garlic, minced
1/4 cup fresh cilantro leaves, chopped
1 cup salsa
Baked tortilla chips to serve

DIRECTIONS

Combine all ingredients in a bowl. Let mixture stand at least 15 minutes before serving. Keeps in the refrigerator for 3 to 4 days. Serve with tortilla chips or cornbread, or serve as a side salad to a Tex-Mex meal.