My favorite things!

Classic Texas Caviar

This recipe came from allrecipes.com

Ingredients:

2 (15.8 ounce) cans black-eyed peas, drained

1 (14.5 ounce) can petite diced tomatoes, drained

2 fresh 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 Tbsp red wine vinegar

6 Tbsp olive oil (not extra virgin)

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

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days.  Before serving, adjust seasonings to taste, adding extra vinegar and salt and pepper.  Transfer to a serving bowl.  Serve with corn chips.  This will keep for days in the refrigerator, if it lasts that long.

Variations:  You can use any beans you want.  I used one can of black beans and one can of garbanzo beans.  I substituted green pepper for the yellow pepper.  I also add a can of shoepeg corn if you can find it, or a can of regular sweet corn.  If you don't have wine vinegar, cider works just as well.  For some reason, I like to add a fresh diced tomato.  If the bunch of cilantro is small, I add the whole thing. (More cilantro is good, in my book)  I added an additional jalapeno pepper last time I made it and it was good.