TEXAS CAVIAR
About 8 cups
A great stand-in for salsa or bean salad, this can be eaten immediately or refrigerated overnight. The longer it sits, the better it gets.
Prepare in a large bowl:
Add and toss with the vinaigrette:
- Three 16-ounce cans black-eyed peas, drained and rinsed
- One 6-ounce jar pimientos, chopped, with juice
- (3 fresh or pickled jalapeño peppers, chopped)
- 1 large tomato, chopped
- (1 green bell pepper, chopped)
- ½ cup sliced green onions
- ¼ cup chopped parsley or cilantro
- 3 garlic cloves, minced
- (1 tablespoon chopped oregano)
- (1 tablespoon Worcestershire sauce)
- 1 tablespoon hot pepper sauce
- 1 teaspoon black pepper