"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Texas Caviar Recipe

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This recipe for Texas Caviar, by , is from The Shoals Baptist Church Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Setzer
Added: Tuesday, August 24, 2010

Category:
Category:

Ingredients:  
Ingredients:  
2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapeņos, stemmed, seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin

Directions:
Directions:
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.

 

 

 

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