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Classic Texas Caviar

USA WEEKEND columnist Pam Anderson
  • minutes
  • Serves 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

1/2

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

1/4 cup

chopped fresh cilantro

6 tbsp

red wine vinegar

6 tbsp

olive oil (not extra virgin)

1/2 tsp

salt

1/2 tsp

ground black pepper

1/2 tsp

garlic powder

1 tsp

dried oregano

1 1/2 tsp

ground cumin