2 (14 oz.) cans black-eyed peas, drained
1 (15 1/2 oz.) can white hominy, drained
2 med. tomatoes, chopped
4 green onions, chopped
2 cloves garlic, minced
1 med. green pepper, chopped
1 jalapeno pepper, chopped
1/2 c. chopped onion
1/2 c. chopped fresh parsley
1 (8 oz.) bottle Italian salad dressing

Combine all ingredients except salad dressing; mix well. Pour salad dressing over black-eyed pea mixture; cover and marinate at least 2 hours in refrigerator. Drain. Serve with tortilla chips. Yield: 7 cups.