Texas Caviar

Total Time:
3 hr 15 min
Prep:
15 min
Inactive:
3 hr

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • Two 15-ounce cans black-eyed peas, drained and rinsed
  • 1/4 red onion, finely chopped
  • 1/4 cup roughly chopped fresh parsley
  • 1/4 cup red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 plum tomatoes, seeded and chopped
  • 1 small red bell pepper, seeded and finely chopped
  • 1 jalapeno, seeded and finely chopped
  • Dash hot sauce, such as Tabasco
  • Kosher salt and freshly ground black pepper
  • Tortilla chips, for serving
Directions

Combine the black-eyed peas, red onions, parsley, vinegar, oil, garlic, tomatoes, bell peppers, jalapeno peppers and hot sauce in a bowl. Season with salt and pepper. Cover with plastic wrap and refrigerate at least 3 hours and up to 24 hours. Serve with tortilla chips.

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