Texas Caviar
This robust black-eyed pea salad is perfect for picnics, barbecues, and pot lucks. At home I like to serve it with cornbread and baked sweet potoatoes.
- Two 15 ounce cans black-eyed peas, rinsed and drained
- 2 medium tomatoes, chopped (about 1 ½ cups)
- 1 jalapeño pepper, seeded and minced
- ¼ c. diced red onion
- 3 green onions, chopped, white and green parts
- 1 c. chopped bell pepper, any color or a combination
- ¼ c. chopped fresh cilantro
Dressing:
- ⅓ c. red wine vinegar
- ½ t. salt
- ½ t. freshly ground black pepper
- ½ t. granulated garlic
- 1 t. dried oregano
- 1 t. ground cumin
Combine black-eyed peas, tomatoes, jalapeño, red onion, green onion, bell pepper and cilantro in a large bowl.
Whisk dressing ingredients together and pour over salad. Mix well to combine. Cover, refrigerate, and allow to marinate for at least 2 hours. Before serving, taste and add extra vinegar, salt or pepper if necessary.
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