INGREDIENTS
| 355 | ml | can black-eye peas drained |
| 355 | ml | can white hominy corn drained and chopped |
| 1 | tomato seeded and finely chopped | |
| 1 | green pepper finely chopped | |
| 1 | red pepper finely chopped | |
| 1 | orange pepper finely chopped | |
| 1 | jalapeño pepper finely chopped | |
| 1 | celery stalk finely chopped | |
| 1 | red onion chopped blanched and drained | |
| 1 | large clove of garlic chopped and cooked in microwave for 40 sec. in 1 t of olive oil | |
| 1/2 | cup | chopped parsley |
MARINADE
| 3 | T | olive oil |
| 1 | t | salt |
| juice of one lemon | ||
| dash of sugar |
PROCEDURE
Using a wooden spoon mix all but the marinade in a plastic or ceramic
bowl.
Add the marinade and mix well.
Cover bowl and refrigerate for a day or so.
Serve as a salad or as an appetizer accompnied with white corn tortilla
chips.
Vigi's Notes: I got this recipe from my friend Carmen Smith.