Salsa Vegetable Salad-Dip

• 1 (15 ounce) can whole kernel corn
• 1 (15 ounce) can white hominy
• 1 (15 ounce) can black-eyed peas with jalapenos
• 1 (15 ounce) can ranch-style beans with jalapenos
• 1 (14 1/2 ounce) can Rotel diced tomatoes
• 1 (2 1/4 ounce) cansliced black olives
• 2 tablespoons olive oil
• 14-12 cup choppped fresh cilantro
• salt, to taste
• pepper, to taste
• 14 cup chopped red onion
• garlic powder, to taste

1. Drain all vegetables and combine in a large bowl.
2. Add the seasonings to the oil.
3. Stir into the vegetables.
4. Refrigerate for several hours before serving.
5. Serve as a vegetable dip with crackers or as a vegetable salad.

whole kernel corn, white hominy, blackeyed peas with jalapenos, beans, tomatoes, black olives, olive oil, cilantro, salt, pepper, red onion, garlic

Taken from www.food.com/recipe/salsa-vegetable-salad-dip-109341 (may not work)