This recipe is designed as an appetizer or finger food using corn tortilla chips to dip with, or it can serve as the vegetable dish for a barbecue.

1 (15 1/2 oz.) can white hominy, drained
2 med. tomatoes, chopped
6 to 8 green onions, chopped
2 cloves garlic, minced
1 med. sweet green pepper, chopped
1 to 2 jalapeno peppers, chopped
1/4 c. white wine vinegar
3/4 c. extra virgin olive oil
Fresh ground black pepper
Salt to taste

Cook peas with bacon ends per package instructions, remove bacon. Mix all ingredients and marinate at least 2 hours in refrigerator. Can be served either chilled or at room temperature.