Classic Texas Caviar
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"Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices."
Original recipe yield: 5 cups.
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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
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DIRECTIONS:
- 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.
This recipe was originally featured in the USA WEEKEND article Super Dips on January 29, 2006. Find the Perfect Recipe from Pam Anderson. Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over. Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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