Texas Caviar

My Aunt Debie first brought this recipe into our family and it became an instant must-have at parties.  It's a giant mess of colors and flavors and it's most definitely a fiesta in a bowl (and your mouth)!  Even your non-veg friends will be surprised with this easy to make dip.

1 can black eyed peas
1 can black beans
1 can white hominy
1 can garbanzo beans
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
3 roma tomatoes
1/2 yellow onion
1-2 jalapenos (with or without seeds depending on desired heat)
2 cloves garlic, minced
1 bunch cilantro
1 cup of your favorite salsa
Salt and pepper to taste

Empty all canned items into a colander and rinse.  Let drain while preparing the remaining items.

Chop all vegetables finely and place in a large bowl.  Add drained canned items and pour salsa on top of entire mixture.  Add salt and pepper to taste (go easy on the salt as you eat this with chips).  Stir all ingredients and refrigerate for at least 2 hours.  Overnight is best.  Drain and stir before serving.  Serve with tortilla or corn scoop chips.

Look at all those layers of beautiful color!!

Mmmm... cilantro.

The finished product.  :o)