Oklahoma Caviar

• 1 whole Large Tomato, Diced
• 1 cup Red Onion, Diced
• 1 teaspoon Jalapeno, Finely Diced
• 1/2 cups Corn (not Frozen!)
• 1 can Low-sodium Black Beans (or Black Eyed Peas), Drained And Rinsed (15 Oz)
• 1 can Hominy, Drained (15 Oz)
• 1 clove Garlic, Minced
• 1/2 bunches Cilantro, Chopped
• 1/2 cups Salsa
• 1/4 cups Light Italian Dressing
• Salt and Pepper, to taste

1. Mix ingredients together in a bowl.
2. Serve with stiff (not thin!)
3. tortilla chips or Fritos and enjoy!
4. Notes:
5. The texture comes out best if you do not use a food processor to chop the vegetables.
6. Not everyone likes cilantro.
7. Leave it out if youd like.
8. But if you do, Id add a squeeze of lime juice for a little extra flavor.
9. Also, the longer you let this sit in the fridge, the better it is, so I always let this hang out in the fridge for a few hours before serving.
10. If youre short on time, it still tastes great as soon as its made.
11. The dip will last for 3-5 days in the fridge ... theoretically, anyway!

tomato, red onion, corn, black beans, hominy, clove garlic, cilantro, salsa, light italian dressing, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/oklahoma-caviar/ (may not work)