Classic Texas Caviar
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recipe
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Ingredients:
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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
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1/2 yellow bell pepper, stemmed, seeded and cut into small dice
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1/4 cup chopped fresh cilantro
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6 tablespoons red wine vinegar
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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