Texas Caviar

1 (15½-ounce) can yellow hominy, drained
1 (15-ounce) can black-eyed peas, drained
3 green onions, finely chopped
2 cloves garlic, minced
1 large tomato, chopped
1 medium-size green pepper, seeded and diced
1 jalapeño pepper, seeded and minced
¼ cup fresh parsley, chopped
¼ cup chopped onion
½ cup zesty Italian salad dressing
Tortilla chips

Combine all ingredients except for Italian salad dressing and tortilla chips in a medium bowl; stir well. Pour salad dressing over vegetable mixture; toss gently. Cover and chill thoroughly. Toss again before serving. Serve with tortilla chips. Yield: 6½ cups.