Name: Classic Texas Caviar
Yield: 40
Ingredients: Black-eyed peas, drained - 2 (15.8 ounce) cans; Petite diced tomatoes, drained - 1 (14.5 ounce) can; Fresh medium jalapenos, stemmed, seeded and minced - 2; Onion, cut into small dice - 1 small; Yellow bell pepper, stemmed, seeded and cut into small dice - ½; Chopped fresh cilantro - ¼ cup; Red wine vinegar - 6 tablespoons; Olive oil (not extra virgin) - 6 tablespoons; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Garlic powder - ½ teaspoon; Dried oregano - 1 teaspoon; Ground cumin - 1 ½ teaspoons

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Ingredients for - Classic Texas Caviar

1. Black-eyed peas, drained - 2 (15.8 ounce) cans

2. Petite diced tomatoes, drained - 1 (14.5 ounce) can

3. Fresh medium jalapenos, stemmed, seeded and minced - 2

4. Onion, cut into small dice - 1 small

5. Yellow bell pepper, stemmed, seeded and cut into small dice - ½

6. Chopped fresh cilantro - ¼ cup

7. Red wine vinegar - 6 tablespoons

8. Olive oil (not extra virgin) - 6 tablespoons

9. Salt - ½ teaspoon

10. Ground black pepper - ½ teaspoon

11. Garlic powder - ½ teaspoon

12. Dried oregano - 1 teaspoon

13. Ground cumin - 1 ½ teaspoons

How to cook deliciously - Classic Texas Caviar

1. Stage

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.