Classic Texas Caviar

Ingredients

  • 2 (15.8 ounce) cans black-eye 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
  • 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

  • Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before service, adjust seasons to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl. Eat.

 

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