Texas Caviar
photo by Sharon123
- Ready In:
- 15mins
- Ingredients:
- 12
- Yields:
-
3 cups
- Serves:
- 6-8
ingredients
- 538.64 g can black-eyed peas
- 59.14 ml sweet onion, diced
- 59.14 ml red pepper, diced
- 118.29 ml celery, diced
- 14.79 ml pickled jalapeno pepper, minced
- 14.79 ml cider vinegar
- 0.25 ml sugar
- 1 garlic clove, crushed through a press
- 59.14 ml olive oil
- salt and pepper
- 29.58 ml fresh parsley, chopped
- 8 slice bacon, cooked, chopped and cooled
directions
- Mix the black eyed peas, onion, red pepper, celery, and jalapenos in a bowl.
- Whisk the vinegar, sugar, and garlic in a small bowl. Gradually whisk in the oil. Stir into the beans and season with salt and pepper.
- Cover and refrigerate for at least 2 hours, or up to 2 days.
- Just before serving, stir in the cilantro or parsley and bacon if using. Transfer to a serving bowl and serve at room temperature.
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