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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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. 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 |
Directions:
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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