Community Recipe from
- 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
- 1. In a medium bowl, stir together the black-eyed peas, green onions, cilantro, chopped jalapeno, tomatoes, bell pepper, and garlic.
- 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.
- Best chilled for several hours.
This recipe is a personal recipe added by MargaretK and has not been tested or endorsed by MyRecipes.
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Texas Caviar Recipe at a Glance
- COURSE: Appetizers