Wednesday, September 23, 2009

Texas Caviar

When John was home this summer he loved this black-eyed pea salad.  I made it for Megan and Chris too.  Chris really wanted the recipe.  I guess those five recipes I taught Megan don't really even get her one week worth of dinners.

Texas Caviar 

Two 15 ounce cans black-eyed peas, rinsed and drained
2 medium tomatoes or 4 romas, 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
2 cloves of garlic, minced
1 C diced celery
1 C canned or frozen corn (opt)


1/2 C cider vinegar
1/2 C Oil
1 t. salt
1 T sugar
½ t. freshly ground black pepper
1 t. dried oregano
1 t. ground cumin

Combine all of the vegetables 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.

You can eat this plain, like a salad or with tortilla chips as a dip.

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