This Texas "caviar" is made from black-eyed peas. It's better if you make it one to three days ahead so the flavors will blend. Serve this flavorful pea and vegetable medley with grilled chicken or pork.
1 1/2 cups chopped tomato, seeded
1/3 cup thinly sliced green onions
2 tablespoons canned chopped green chiles
2 tablespoons white wine vinegar
1 tablespoon minced seeded jalapeño pepper
1 tablespoon chopped fresh cilantro
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1 garlic clove, minced
1 (15.8-ounce) can black-eyed peas, rinsed and drained
How to Make It
Combine all ingredients in a bowl. Cover and chill.