Classic Texas Caviar

Name: Classic Texas Caviar
Yield: 40
Ingredients: 2 (15.8 ounce) cans black-eyed 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; 0.5 yellow bell pepper, stemmed, seeded and cut into small dice; 0.25 cup chopped fresh cilantro; 6 tablespoons red wine vinegar; 6 tablespoons olive oil (not extra virgin); 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon garlic powder; 1 teaspoon dried oregano; 1.5 teaspoons ground cumin

Recipe by USA WEEKEND columnist Pam Anderson from allrecipes.com

Appetizer

Ingredients

40 servings

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2 (15.8 ounce) cans black-eyed peas, drained
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1 (14.5 ounce) can petite diced tomatoes, drained
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2 fresh medium jalapenos, stemmed, seeded and minced
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1 small onion, cut into small dice
•

0.5 yellow bell pepper, stemmed, seeded and cut into small dice
•

0.25 cup chopped fresh cilantro
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6 tablespoons red wine vinegar

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6 tablespoons olive oil (not extra virgin)
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0.5 teaspoon salt
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0.5 teaspoon ground black pepper
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0.5 teaspoon garlic powder
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1 teaspoon dried oregano
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1.5 teaspoons ground cumin

Instructions

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. Transfer to a serving bowl.