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Tailgatin' Time Texas Caviar

Source of Recipe


From "The Outdoor Table" by April McKinney



List of Ingredients



• 2 (16-ounce) cans black-eyed peas, drained and rinsed
  
• 1½ cups chopped red bell pepper
  
• ½ cup chopped red onion
  
• ¼ cup finely chopped jalapeño pepper
  
• 2 cloves garlic, finely chopped
  
• 2 Tbsp chopped fresh basil
  
• 2 Tbsp red wine vinegar
  
• ¼ cup canola oil or extra-virgin olive oil
  
• 1 tsp sugar
  
• 1 tsp Italian seasoning
  
• ¾ tsp salt
  
• ½ tsp ground black pepper
  
• Tortilla chips, for serving
  






Instructions



1. In a large bowl combine the black-eyed peas, red peppers, onions, jalapeños, garlic, and basil. Gently stir.
   
   
2. In a small bowl whisk together the vinegar, oil, sugar, Italian seasoning, salt and pepper.
   
   
3. Pour the dressing over the pea mixture, and stir to coat everything completely. Refrigerate for at least 1 hour before serving with tortilla chips.
   
   Makes 8 to 10 servings