Tailgatin' Time Texas Caviar
Source of Recipe
From "The Outdoor Table" by April McKinney
List of Ingredients
- 2 (16-ounce) cans black-eyed peas, drained and rinsed
- 1� cups chopped red bell pepper
- � cup chopped red onion
- � cup finely chopped jalape�o pepper
- 2 cloves garlic, finely chopped
- 2 Tbsp chopped fresh basil
- 2 Tbsp red wine vinegar
- � cup canola oil or extra-virgin olive oil
- 1 tsp sugar
- 1 tsp Italian seasoning
- � tsp salt
- � tsp ground black pepper
- Tortilla chips, for serving
Instructions
- In a large bowl combine the black-eyed peas, red peppers, onions, jalape�os, garlic, and basil. Gently stir.
- In a small bowl whisk together the vinegar, oil, sugar, Italian seasoning, salt and pepper.
- Pour the dressing over the pea mixture, and stir to coat everything completely. Refrigerate for at least 1 hour before serving with tortilla chips.
Makes 8 to 10 servings
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