classic texas caviar

classic texas caviar
  • 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


  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.

04/03/2017
classic texas caviar, recipe PT15M PT1H 5 455 calories

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