Tennessee Caviar

This is wonderful with corn chips or on a toasted baguette.

2 (15-ounce) cans black-eyed peas, rinsed and drained

1 (15-ounce) can yellow hominy, drained

½ cup chopped green bell pepper

½ cup chopped red bell pepper

1 cup finely chopped onion

1 cup chopped tomato

½ cup chopped green onions

¼ cup chopped jalapeño pepper

¼ cup chopped cilantro

1 (16-ounce) jar picante sauce

2 teaspoons sugar

1 tablespoon cumin

1 teaspoon salt

2 teaspoons black pepper

In a large bowl combine the black-eyed peas, hominy, the green and the red bell peppers, onion, tomato, green onions, jalapeño pepper, and cilantro. Stir to mix well. Add the picante sauce, sugar, cumin, salt, and pepper. Mix well. Cover and chill 8 hours or longer.

Makes 20 servings.