30 oz. canned, reduced-sodium black-eyed peas, drained, rinsed
2 green onions, (green part only), thinly sliced
1 small bell pepper, yellow or red, seeded, stems discarded, diced
1/2 cup fresh cilantro, chopped
3 fresh jalapeno peppers, seeded, diced
2 cup tomatoes, diced OR
14.5 oz. ca3 clove fresh garlic, minced OR
3 clove fresh garlic, minced OR
3 tsp. jarred, minced garlic
2 Tbsp. extra virgin olive oil
2 Tbsp. lime juice
1/2 tsp. lime zest
1 tsp. ground cumin
? tsp. salt
fresh, ground black pepper, to taste
Instructions
In a medium bowl, combine the black-eyed peas,
green onions, corn, bell pepper, cilantro,
jalapenos, tomatoes, and garlic.
In a separate bowl whisk together the olive
oil, lime juice, zest, and cumin. Pour over
vegetables, add salt and pepper and toss
together until vegetables are coated completely
oil blend. Best if chilled for 2-3 hours.
Serve as a side dish or with whole grain pita
chips.
Originally Submitted
1/26/2015
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