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Texas Caviar
A tasty get-rich-quick scheme.
Servings
10
people
Ingredients
1x
2x
3x
4
cups
cooked black-eyed peas
(as they are not in season, I recommend frozen or dried)
½
cup
chopped green onions
(tops and bottoms)
½
cup
diced red onion
1
cup
diced tomato
2
cloves
fresh garlic,
minced
1
medium jalapeño,
seeded and diced
¾
cup
vegetable oil
¼
cup
vinegar
(I used red-wine)
1
teaspoon
chopped fresh oregano
1
teaspoon
chopped fresh basil
½
teaspoon
salt
½
teaspoon
freshly ground black pepper
Directions
Rinse and drain the peas. Add the onions, tomato, garlic, and jalapeño. Add the oil, vinegar, and herbs and mix thoroughly.
Refrigerate immediately and let marinate for at least 6 hours, stirring occasionally.
Drain marinade and serve chilled.