Texas Caviar
Modified from All Recipes.- Ingredients:
- 2 (15.8 ounce) cans black-eyed peas, drained
- 1 (14.5 ounce) can petite diced tomatoes, drained
- 3 fresh medium jalapenos, stemmed, seeded and minced
- 1 small sweet onion, cut into small dice
- 1 yellow bell pepper, stemmed, seeded and cut into small dice
- 1/4 cup chopped fresh cilantro
- 6 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
Drain canned black eyed peas and tomatoes well. 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.