Texas Cavier

My friend Shani made Texas Cavier tonight at scrapbooking....mmmm! It was really good. The only problem is that she said she just made it "to taste" so she really didnt have a recipe for it. So, now I am on a hunt for a good recipe until I get the point when I have made it enough that I can make it "to taste." From what I can remember, hers had avacados, cilantro, black eyed peas, beans, onion and bottled italian dressing. (I liked that hers sounded pretty easy...right of the can for most of the ingredients!)

So far, I can find the perfect recipe. I might have to try this one and just add a couple of avacados to it:
2 cans black eyed peas, drained
shopping list
2 cans shoe peg corn, drained shopping list
2 cans Ro-Tel tomatoes, drained shopping list
2 lg bell peppers, chopped shopping list
1 can black beans, drained shopping list
12 sm. green onions, chopped shopping list
3 ripe tomatoes, chopped shopping list
1 tsp garlic powder shopping list
1 tsp garlic salt shopping list
1 tsp parsley flakes shopping list
16 oz bottle Zesty Italian dressing

Mix peas, beans, corn, tomatoes, bell peppers, onions and tomatoes with garlic salt, garlic powder, parsley flakes and Italian dressing.
Refrigerate at least 12 hours before serving. Serve with Frito or Tostitos Scoops.

Or maybe this one:
1/2 onion, chopped
2 medium tomatoes, chopped, drained
1/2 cup fresh cilantro, chopped
1 green pepper, chopped
2 cloves garlic, minced
4 green onions, chopped
2 cans (14 oz. each) black eyed peas, drained
1 can (14 oz.) hominy, drained
1 bottle (8 oz.) Zesty Italian dressing
1 fresh jalapeno pepper, chopped
4 bags blue corn chips

Directions: Combine first 10 ingredients and chill. Serve with spoon and corn chips on side

Or maybe combine these two from food.com:
1 (15 ounce) can drained black beans
1 (15 ounce) can drained corn
1 chopped red onion
6 chopped roma tomatoes
1 bunch chopped fresh cilantro
1 dash garlic powder
0.5 (8 ounce) bottle Italian dressing
AND
15 ounces black beans
2 cups frozen corn, thawed
1/2 small red onion, diced
1/2 bell pepper, diced (red or green)
1 avocado, sliced
1/2 teaspoon garlic salt
2/3-3/4 cup zesty Italian dressing
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Directions: Toss veggies and salt together. Mix in dressing. Don't stir too vigorously or the avocado will get smashed. Chill in the fridge for at least half an hour. Serve as a dip with tortilla chips or on top of tacos or nachos.