Notes

Texas Caviar will keep well for up to 7 days as the acid from the vinegar will effectively pickle the ingredients and allow them to marinate and develop flavor over time. Serve cold or at room temperature.

Ingredients

For the salad

7 x 15 ounce cans of black eyed peas
2 x 15 ounce cans of corn kernels
1/2 Pound roasted red peppers, diced
2 bunches of green onions, chopped
1 green bell pepper (ea), diced
2 yellow bell peppers (ea), diced
2 red bell peppers (ea), diced
1 yellow onion (ea), diced
1 bunch of Italian parsley, finely chopped
3 cloves of garlic, minced
2/3 Cups pickled jalapenos
2 Tablespoons fresh oregano, finely chopped
2 Tablespoons Worscestershire sauce

For the marinade

1/2 Cup white sugar
1 1/2 Cup white vinegar
1 Cup canola oil
salt and pepper, to taste

Directions

For the salad

Open cans, rinse and drain Black Eyed Peas and Corn in separate strainers.

Dice Pimentos, Bell Peppers, Yellow Onion and set aside.

Chop Green Onions, Parsley, Jalapenos and Oregano.

Mince garlic and set aside.

Soak Black Eyed Peas and Corn in Marinade for 30 minutes.

Combine all ingredients together and mix with slotted spoon.

For the marinade

Combine sugar with vinegar and whisk together to dissolve.

Add Canola oil to sugar/vinegar mixture and whisk together to emulsify.