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Bean Salad - Texas Caviar (Emeril Lagasse)

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Great as light fare with tortilla chips

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Ingredients

  • 3 c. cooked, cooled and drained black-eyed peas
  • 1/2 c. extra virgin olive oil
  • 1/4 c. red wine vinegar
  • 1/2 small red onion minced or very thinly sliced
  • 3 jalapeno peppers seeded and finely minced
  • 1/4 tsp each cumin, chili powder, coriander
  • Dash garlic powder, dried oregano, dried thyme
  • 2 T minced fresh cilantro leaves
  • S&P to taste

Details

Preparation

Step 1

Combine all ingredients and store in canning jar or covered bowl for at least two to three days, stirring or turning from time to time.

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