Texas Caviar

Thank you to Laura Stotz for this recipe!

Ingredients

  • 2 each 1 lb. cans of black-eyed peas, drained
  • 1/2 cup olive oil
  • 1/4 cup wine vinegar
  • 1 clove garlic, minced
  • 1/4 cup chopped onion
  • 1/4 cup chopped bell pepper (we use green and orange)
  • 1 small jar chopped pimentos, drained
  • 1/4 cup black olives, sliced
  • 2 jalapeno peppers, minced
  • 1 T. chopped cilantro or parsley (or both)
  • 1/2 t. salt
  • Fresh ground pepper

Preparation

Combine all ingredients in a covered container. Refrigerate overnight. Stir occasionally. Keeps well in the refrigerator. Serve with chips, crackers, or on lettuce leaves.