Texas Caviar

By barbyrabaker

Ingredients

• 1 can (15 oz) black-eyed peas
• 1 can White Shoepeg corn, drained
• 2 cans petite diced tomatoes, drained
• 1 celery stalk, finely diced
• 1/4 cup minced red onion
• 1 small jalapeno pepper, seeded and minced
• 2 Tbsp minced fresh cilantro leaves (optional)
• 2 Tbsp plus 1 tsp apple cider vinegar (Try orange juice in place of vinegar)
• 2 tsp plus 1/2 tsp olive oil
• 1/4 tsp ground cumin
• salt
• Tabasco Sauce
• Tortilla chips

Preparation

Step 1

Put the black-eyed peas in a sieve and rinse them well under well under cold water; shake to get rid of the excess water. Place peas, drained corn and drained tomatoes in a mixing bowl. Stir in the celery, red onion, jalapeno, cilantro (if using), vinegar, oil, and cumin. Season the mixture to taste with salt and Tabasco sauce. Cover and refrigerate overnight.

Serve the “caviar” in a bowl surrounded with tortilla chips.