09-29-2012, 11:29 AM
This is good for an appetizer or side. I have made it several times, and folks love it. I serve it with the Tostitos scoops chips. IF you have leftovers, it does keep well.
Texas Caviar
Ingredients
2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
1⁄2 yellow bell pepper, stemmed, seeded and cut into small dice
1⁄4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garlic powder
1 teaspoon dried oregano
1 1⁄2 teaspoons ground cumin
Directions
1. Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
Texas Caviar
Ingredients
2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
1⁄2 yellow bell pepper, stemmed, seeded and cut into small dice
1⁄4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garlic powder
1 teaspoon dried oregano
1 1⁄2 teaspoons ground cumin
Directions
1. Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.