Texas Caviar Recipe

• 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 dices)
• ½ Yellow Bell Pepper (stemmed, seeded and cut into small dices)
• ¼ cup fresh Cilantro (chopped)
• 6 tbsp Red Wine Vinegar
• 6 tbsp Olive Oil
• ½ tsp Salt
• ½ tsp Black Pepper (ground)
• ½ tsp Garlic Powder
• 1 tsp dried Oregano
• 1½ tsp Cumin (ground)

• Take a large bowl and mix together black-eyed peas, tomatoes, jalapenos, onion, yellow bell pepper and cilantro.
• Season with salt, black pepper, garlic powder, oregano and cumin. Mix well.
• Drizzle red wine vinegar and olive oil. Toss to blend the contents.
• Cover the bowl and refrigerate for at least 2 hours.
• Transfer to a serving bowl and serve chilled.