Kats Texas Caviar
By: Kathy Brakhage
Published: Tuesday, January 12, 2010 - 10:03am

Ingredients




1 (14 oz) can black eyed peas, drained
1 (15 oz) can white hominy or sweet corn, drained
2 mediums tomatoes, chopped
4 green onions, sliced
2 garlic cloves, minced
1 medium bell pepper, chopped
1/2 cup (1 small to medium) yellow or purple onion, chopped (the purple is sweeter)
1/4 cup cilantro, chopped
1 cup picante sauce

Preparation

1 Combine all in a large bowl and mix lightly. 2 Cover and chill for at least 2 hours, stirring occasionally.

About


This is a very simple cold “dip”. Serve with crackers or tortilla chips.