Texas Caviar (photo)

Texas Caviar

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  • Prep: 15 minutes
  • Yield: Serves 4-6.

Ingredients

  • 4 cups of cooked black-eyed peas (2 15-ounce cans, rinsed and drained)
  • 8 green onions, just the green parts thinly sliced
  • 1/2 cup chopped cilantro
  • 3 jalapeño chile peppers, stems and seeds removed (wear gloves! do not touch your eyes after handling them!), finely chopped
  • 2 plum tomatoes, diced, or 1/2 cup of canned diced tomatoes, drained
  • 1 yellow bell pepper, seeds and stem removed, diced
  • 3 cloves garlic, minced
  • 2 Tbsp olive oil
  • 2 Tbsp lime juice
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste

Method

1 In a medium bowl, stir together the black-eyed peas, green onion greens, cilantro, chopped jalapeño, tomatoes, bell pepper, and garlic.

2 In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the the black-eyed pea mixture. Stir to coat. Add salt and pepper to taste.

Best chilled for several hours. Serve cold as a side salad or with tortilla chips.

Main Ingredients

Course

Type

Cuisine