Texas Caviar

2  14 oz cans of Black-eyed peas – drained (Bush’s Brand)
1 15 ½ oz. can white hominy – drained
2 medium tomatoes – chopped
4  green scallion onions – chopped
2  cloves fresh garlic – minced
1 medium size bell pepper – chopped
1 jalapeno pepper chopped (use 3 or 4 small ones if prefer hot)
½ cup chopped white onion
½ cup fresh parsley – chopped
2 TBL cilantro leaves
1 can sliced black olives
1  8 oz. bottle Italian salad dressing
2 Avocados – chopped


Combine all ingredients, except salad dressing and avocado.  Pour dressing over the pea mixture, cover and marinate at least 2 hours in refrigerator. 
Drain.
Add Chopped avocado.


Courtesy of Cindy Willard with Suzanne Cook and Company