Texas Caviar

I made this today and am currently enjoying a generous helping!  Of course I didn't follow a recipe, so here's my version.

Texas Caviar

3 sweet bell peppers (1 each: red, orange, yellow) - stemmed, seeded and diced

2 jalapenos - seeds and membranes removed and finely diced

1 small red onion - finely diced

2-3 cups canned tomatoes - drained and diced

4 cups black-eyed peas - rinsed and drained

Cilantro - large handful chopped

Dressing:

6 Tbs - red wine vinegar

6 Tbs - EVOO

1/2 tsp - salt

1/2 tsp - ground black pepper

1/2 tsp - garlic powder

1 tsp - dried oregano

1 1/2 tsp - ground cumin

1 Tbs - sugar

In a large bowl, combine sweet peppers, jalapenos, onion, tomatoes and black-eyed peas.  Note: instead of using canned from the store, I cooked the beans from dry and used a quart jar of our tomatoes from our garden last summer.

In a small bowl, mix dressing ingredients and whisk together.

Pour dressing over ingredients in large bowl, add cilantro and mix well. I suggest letting it set for 30 minutes to an hour in the fridge so the flavors can mingle.

Delicious with tortilla chips, on a salad or as a side.

Cheers,

Alisa