2 tomatoes
15 oz. (1 can) black eyed peas
1 red bell pepper, chopped
1 bunch green onions, chopped
1 clove garlic, minced
3 tbsp. lime juice
1/2 tsp. salt
8 oz. (1 jar) picante sauce
1/2 c. cilantro (fresh) OR 1 tbsp. dried

Remove seeds and chop tomatoes. Drain and rinse black eyed peas. Stir together all ingredients in a large bowl. Cover and chill for 8 hours, stirring occasionally.

Serve with tortilla chips.

Makes 6 cups.