Ingredients

Southern Living1 (15 oz) can black-eyed peas, rinsed and drained1 (15-1/2 oz) can white hominy, drained2 tomatoes, seeded and chopped4 green onions, thinly sliced2 garlic cloves, minced (I used 4)1 medium-size onion, chopped1/4 cup chopped fresh cilantro1 (8-oz) jar hot picante sauce (I used salsa)2 tablespoons lime juice (optional)Combine first 9 , and, if desired, lime juice.Cover and chill at least 2 hours. Serve with tortilla chips, or wrap in flour tortillas.Yield: 4 cups. (I think it's actually a bit more but I used about 4 little tomatoes, so that may have made a difference)

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