Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.
Ingredients
- 2 cans black-eyed peas , 15.8 ounce
- 1 can petite diced tomatoes , 14.5 ounce
- 2 freshs medium jalapeños , stemmed, seeded and minced
- 1 small onion , cut into small dice
- 0.5 yellows bell pepper , stemmed, seeded and cut into small dice
- 0.25 cups chopped fresh cilantro
- 6 tablespoons red wine vinegar
- 6 tablespoons olive oil , not extra virgin
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1.5 teaspoons ground cumin
Instructions
-
1
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.
Nutrition Facts
Per serving
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