Classic Recipe ⟶ Classic Texas Caviar

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 (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
• ½ yellow bell pepper, stemmed, seeded and cut into small dice
• ¼ cup chopped fresh cilantro
• 6 tablespoons red wine vinegar
• 6 tablespoons olive oil (not extra virgin)
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 ½ teaspoons ground cumin

Cooking Directions

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

• calories39.9
• carbohydrateContent4 g
• fatContent2.2 g
• fiberContent0.9 g
• proteinContent1.2 g
• saturatedFatContent0.3 g
• sodiumContent112.4 mg
• sugarContent0.4 g