Bean Salad - Texas Caviar (Emeril Lagasse)

By á-27227

Great as light fare with tortilla chips

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

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.