Texas Caviar
Submitted by Rhonda Reed on Feb 07, 2024

Here is the recipe that several people have requested. It was a favorite side dish at the Christmas potluck for the book club.
While growing up, it was always in Harry Reed's family recipe box, as he was born and raised in Amarillo, Texas.

Servings:
6

Complexity:   
Very Easy

Total Time:
20 minutes

Ingredients:
2 15.8 cans black-eyed peas, drained
1 14.5 ounce can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
1/2 cup yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 TBSP. red wine vinegar
6 TBSP. olive oil
1/2 tsp salt
1/2 tsp fresh ground pepper
1/2 tsp garlic powder
1 tsp dried oregano
1 1/2 tsp ground cumin
Optional - one avocado diced in small cubes

One large bag of corn chips

Directions:
Mix all ingredients in a medium bowl, cover and refrigerate for 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl. Great with corn chips or on rice.