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Texas Caviar With Black-Eyed Peas And Corn
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- #112236
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 can (15 ounce size) black-eyed peas, rinse and drain
1 can shoepeg corn, drained
1 tablespoon olive oil
1 can (4 ounce size) diced green chilies
2 scallions, diced small (more if desired)
1 celery stalk, diced small (more if desired)
1 tablespoon cider vinegar
1 lime, zest and juice
1 can Rotel tomatoes mild or hot, drained
2 tablespoons chopped fresh cilantro
Tabasco or cayenne to taste
salt and pepper
1 clove fresh minced garlic (more if desired)
1 fresh jalapeno, seeded and chopped fine, more if desired
sour cream, optional
directions
Combine all ingredients, cover, and let marinate for a couple hours, or overnight. It's best served on day 2 once all the flavors have come together.
Serve with Fritos Scoops, pita chips, or basket-type tortilla chips. Sour cream is a good topping as well. Although this recipe is "dip worthy", it's definitely great along side a steak, pork, chicken, etc.
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swaite
nutrition data
Nutritional data has not been calculated yet.
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