Texas Caviar

On the 4th of July we went over to some friends' house for a grill-out and potluck and discovered a delicious corn and black bean dip recipe.  Someone said it was Texas Caviar, so we searched online and found this version. This uses hominy, an ingredient that I've never tried before but tastes good -- very starch corn kernels, almost with a potato texture.

This made a huge amount of dip, so plenty to eat over the next few days. Good thing we have mole-dipped tortillas left over for more meals!

Ingredients
1/2 onion, chopped
2 medium tomatoes, chopped
1/2 cup fresh cilantro, chopped
1 bell pepper (used yellow, but any color is fine), chopped
2 cloves garlic, minced
4 green onions, chopped
1 can (14 oz) blackeyed peas, drained
1 can (14 oz) black beans, drained
1 can (14 oz) hominy, drained
1 bottle (8 oz) non-fat Italian dressing
1 fresh jalapeno, chopped

Combine all ingredients and chill.  Serve with tortilla chips.