Classic Texas Caviar

Recipe View 5 mins In a medium bowl, combine the drained black-eyed peas, diced tomatoes, minced jalapeños, diced red onion, and diced yellow bell pepper. (5 minutes)

Recipe View 1 mins Add the chopped fresh cilantro to the bowl. (1 minute)

Recipe View 3 mins In a small separate bowl, whisk together the red wine vinegar, olive oil, salt, black pepper, garlic powder, dried oregano, and ground cumin until well combined. (3 minutes)

Recipe View 1 mins Pour the vinaigrette over the black-eyed pea mixture. (1 minute)

Recipe View 2 mins Gently toss all the ingredients together until everything is evenly coated with the dressing. (2 minutes)

Recipe View 2 hrs Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or up to 2 days, to allow the flavors to meld. (2 hours)

Recipe View 2 mins Before serving, taste and adjust the seasonings as needed, adding more vinegar, salt, or pepper to your preference. (2 minutes)

Recipe View 1 mins Transfer the Texas Caviar to a serving bowl and enjoy with tortilla chips, as a topping for grilled chicken or fish, or as a side dish. (1 minute)