2 medium tomatoes, chopped
1 medium red bell pepper, chopped
1 bunch green onions, chopped
2 garlic cloves, minced
1 15.8 oz. can black-eyed peas, rinsed and drained
1 15.8 oz. can white hominy, rinsed and drained
1/2 cup fresh cilantro, chopped
3 tablespoons lime juice
1/2 teaspoon salt
Stir together all ingredients in a large bowl. Cover and chill 8 hours or overnight, stirring occasionally (longer is better, IMHO). Note: Adjust ingredients to taste; more garlic, less lime juice, add a jalapeno, etc.
Serve with tortilla chips.
Marinated Vegetable Appetizers
For the marinade:
1 cup red wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
1 tablespoon salt
2 cloves garlic, minced
1 teaspoon cracked pepper
1 teaspoon dried oregano
3 or 4 fresh basil leaves
Combine ingredients in saucepan; bring to a boil. Cool
2 green bell peppers
1 yellow onion
4 small yellow squash
1 lb. fresh asparagus
1 8 oz. package fresh small mushrooms
1 pint cherry tomatoes
1 5.75 oz. can jumbo pitted black olives, drained
1 6 oz. jar jumbo green pimento olives, drained
1 8 oz. can quartered artichoke hearts, drained
Except for mushrooms and tomatoes, cut vegetables into large, bite-sized pieces; separate onion into rings. It's not necessary to cut olives or artichoke hearts.
Place marinade and vegetables, except for mushrooms and tomatoes, in a 1 or 2 gallon zip-lock bag. Turn gently to coat. Marinade in the refrigerator overnight, at least 8 hours, turning occasionally.
About 2 - 4 hours before the party, add the mushrooms and tomatoes, and turn to coat.
Serve on a large platter.
Note: Vegetables can be substituted at your preference.