1 can blackeyed peas
1 can hominy
1 can whole kernel corn
1 or 2 tomatoes, depending on size
1 green pepper
1/2 cup yellow onion
4-6 green onions
2 cloves garlic
1/2 cup parsley or cilantro
1/2 cup salsa
1/2 cup salad vinegar
1/4 cup olive oil
Rinse and drain peas, hominy and corn.
De-seed and chop the tomatoes, green pepper and jalapeno.
Chop the onions, mince the garlic.
Rough chop the parsley or cilantro.
Toss all except dressing until well mixed.
Stir in the salsa.
Blend the vinegar with olive oil and pour over the mixture.
Let stand several hours or overnight.
Serve with tortilla chips.
It's best served well chilled.