Texas Caviar
| Serves: |
40 |
| Recipe Type: |
Veg. |
| Calories Per Serving: |
40 |
| Difficulty: |
Easy |
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 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)
Cooking Instructions:
- 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.
