Barb's Fresh Salsa

This recipe came from my friend Barb, and it's a little different than any other salsa I've had. It's best made with fresh, vine ripe tomatoes. You can vary the quantities of just about everything, but I usually make it by the recipe, except I add lots more cilantro (I LOVE cilantro). I usually add more jalapeno, too, but we like things spicy. The italian dressing gives it a nice zing, and you can use any variety. I like the zesty. This will keep for several days in the fridge, and it just keeps getting better! Prep time is mostly chilling time.

• Ready In: 4 hrs 20 mins
• Yields: 4 cups

Ingredients

• 1 (15 ounce) can black-eyed peas, drained
• 1 (15 ounce) can white hominy or 1 (15 ounce) can yellow hominy, drained (I prefer yellow)
• 1⁄2 cup green pepper, chopped
• 1⁄2 cup onion, chopped
• 1⁄2 cup fresh cilantro, chopped
• 3  medium tomatoes, chopped
• 1  jalapeno pepper, seeded and chopped
• 1 (8 ounce) bottle  Italian dressing

Directions

1. Mix all ingredients and chill at least four hours before serving.