| Texas Caviar |
Recipe Type: Appetizer
Author:
Ingredients
- 2 15-oz. cans black-eyed peas (or bean of your choice, we used lentils)
- 2 cups fresh or frozen (thawed) corn
- 1 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 large red onion, chopped
- 1-2 jalapeños, seeded & chopped (optional)
- 6 Roma tomatoes, chopped
- 1 TBS minced chipotle pepper (canned in adobo sauce)
- 1 large garlic clove, crushed
- 2 tsp sea salt (or to taste)
- 1 tsp ground black pepper
- 1/2 tsp agave nectar
- 1 TBS Tabasco sauce
- 1/2 cup white wine vinegar
- 1/4 cup water
Instructions
- Drain and rinse black-eyed peas.
- Combine in a large bowl with corn, chopped peppers, onions, and tomatoes.
- Mix chipotle pepper, water, vinegar, Tabasco, sugar, garlic, salt & pepper.
- Pour over salad and stir gently to coat.
- Refrigerate for several hours or overnight before serving.
- Serve as a dip with tortilla chips or as a salad.
