1 can (15.5 oz) HCF black-eyed peas, drained and rinsed
1 can (15 1/2 oz) golden hominy, drained
2 medium tomatoes, chopped
4 green onions, chopped
2 cloves cloves of garlic, peeled and chopped
1 cup salsa picante (hot, medium or mild)
Combine all ingredients in a large mixing bowl.
Season to taste with salt and black pepper.
Cover with plastic wrap and chill for about 30 minutes or until ready to serve.
Can be prepared a day ahead of time.
Add on: 1/4 cup red onion, 1 avocado, peeled and chopped