Texas Caviar

Shelly's red neck caviar recipe #2

Yield: 6 servings
Community Recipe from

Ingredients

  • 4 cup(s) cooked black-eyed peas (2 15oz cans) rinsed and drained
  • 8 green onions (just the green parts) thinly sliced
  • 1/2 cup(s) cilantro chopped
  • 3 jalapeno peppers (stems and seeds removed) finely chopped
  • 2 plum tomatoes diced
  • 1 yellow bell pepper (seeds and stems removed) diced
  • 3 clove(s) garlic minced
  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) lime juice
  • 1 teaspoon(s) ground cumin
  • salt and pepper to taste

Preparation

  1. 1. In a medium bowl, stir together the black-eyed peas, green onions, cilantro, chopped jalapeno, tomatoes, bell pepper, and garlic.
  2. 2. In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the black-eyed peas mixture. Stir to coat. Add salt and pepper to taste.
  3. Best chilled for several hours.
May 2012

This recipe is a personal recipe added by MargaretK and has not been tested or endorsed by MyRecipes.

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