Classic Texas Caviar

Ingredients

  • 2 (15.8 ounce) cans black-eyed peas, drained
  • 1 (14.5 ounce) can petite diced tomatoes, drained
  • 2fresh medium jalapenos, stemmed, seeded and minced
  • 1 small onion, cut into small dice
  • ½yellow bell pepper, stemmed, seeded and cut into small dice
  • ¼ cup chopped fresh cilantro
  • 6 tablespoons red wine vinegar
  • 6 tablespoons olive oil (not extra virgin)
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 ½ teaspoons ground cumin
  • Directions

  • Step 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.

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  • Tips

    Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.

    Source: Read Full Article