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Poorman's Caviar


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Member since 2007

Serves 12 | Prep Time 15 minutes | Cook Time

Ingredients

2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin


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


Pairs Well With


Notes

one of my mom's recipes. She would make this in the Summer time.

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