As I mentioned earlier in the week, SPH was in Texas last week. He travels there occasionally for his job and our good friends live in Houston. Texas has a special place in our heart. So my Ten-rrific Recipe #8 is Texas Caviar.
A cross between a bean salad and salsa, Texas Caviar is seriously good and seriously good for you. I am not usually a big fan of Black Eyed Peas, one of the main ingredients of Texas Caviar, but somehow, when they are used in this recipe, I gobble them up. In fact, the SP family’s favorite way to have our Lucky New Year’s Day Black Eyed Peas is to use them in Texas Caviar (along side ribs and coleslaw for our “lucky” pork and cabbage).
You can eat this recipe straight up as a side, or serve with tortillas chips for a fun appetizer.
Ten-rrific Recipe #8: Texas Caviar
2 -15 ounce cans Black Eyed Peas (or alternatively, soak 1 ¼ cups dried Black Eyed Peas)
2 medium tomatoes, cored and chopped
½ small red onion, diced
½ cup cilantro, chopped
½ red or yellow pepper, diced
1 jalepeno, seeded and diced
¼ cup vegetable oil
2 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons cider vinegar
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon ground pepper
½ teaspoon garlic powder
Mix all ingredients in a bowl. Tastes best when made the day before or at least a few hours before serving.
Makes about 6 cups.
SPC
SPC