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Texas Caviar Recipe

User Rating 3.5 Star Rating (2 Reviews)

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Bean and corn salsa
Nancy Nehring/E+/Getty Images
This Tex-Mex style of salsa includes beans and white corn, along with the other traditional salsa ingredients of tomatoes, onions, chiles, and cilantro. Here, the chosen beans are canned black-eyed peas, so you can easily put this together. Make it a couple of days in advance so the flavors can meld. Serve with tortilla chips, and you have a crowd-pleasing party appetizer with little effort.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4 cups

Ingredients:

  • 1 (15.8-ounce) can black-eyed peas, drained (see Notes)
  • 1-1/2 cups chopped fresh tomato
  • 1 cup canned white "shoe-peg" corn, drained
  • 1/3 cup thinly sliced green onions
  • 3 Tablespoons canned chopped mild green chiles
  • 2 Tablespoons white wine vinegar or white vinegar
  • 1 Tablespoon (about 1 medium-sized) minced seeded jalapeno or serrano chile pepper
  • 1 Tablespoon chopped fresh cilantro
  • 1 teaspoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • Fresh cilantro for garnish

Preparation:

In a large bowl, combine black-eyed peas, tomatoes, corn, green oniones, mild green chiles, vinegar, jalapenos, cilantro, olive oil, cumin, garlic powder, oregano, salt, onion powder, and cayenne pepper. Stir gently until mixed.

Cover and refrigerate 2 to 3 days to let flavors meld.

To serve, garnish with fresh cilantro leaves and accompany with colorful, plain, or cheesy tortilla chips.

Yield: about 4 cups

Notes:
Feel free to substitute black beans or small pinto beans for the black-eyed peas.
Texas Caviar Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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User Reviews

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 5 out of 5
Great for New Year's Day, Member collectiblegal

I whipped up this simple recipe for New Year's Day. Everyone loved it! The flavors and colors were bright. The fresh cilantro really makes a difference. This is a keeper recipe! Thanks!

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