Pam’s Classic
Texas Caviar
This all-purpose dish will keep for
weeks in the fridge. Enjoy it sprinkled
over a salad or with chips as a quick
weeknight appetizer.
SERVES 8
PREP TIME 10 min (plus chilling)
2 cans ( 15. 8 ounces each) black-eyed
peas, drained
1 can ( 14. 5 ounces) petite diced
tomatoes, drained
2 jalapeño chiles — stemmed, seeded
and finely chopped
1 small yellow onion, chopped
Half of a yellow bell pepper —
stemmed, seeded and chopped
¼ cup chopped cilantro
6 tablespoons red wine vinegar,
plus more to taste
6 tablespoons olive oil
1 ½ teaspoons ground cumin
1 teaspoon dried oregano
½ teaspoon garlic powder
Salt and black pepper
In a medium bowl, mix together all of
the ingredients. Season with salt and
pepper; cover and refrigerate at least
2 hours. Add more salt, pepper and
vinegar before serving if desired.
