Texas Caviar

Description:  Looking for a little something different?  Also know as 'Cowboy Caviar,' this side dish is about as Texas as it comes.  The colour, texture and flavour combine to make this a standout appetiser.  Serve with your favourite corn chips or along side your proteins.  

  • 2 (15.8 ounce) cans black-eyed peas, drained
  • 1 (14.5 ounce) can petite or fire roasted diced tomatoes, drained 
  • 2 fresh medium jalapeños, stemmed, seeded and minced
  • 1 small onion, cut into small dice
  • 1/2 yellow bell pepper / capsicum, stemmed, seeded and cut into small dice
  • 1/4 cup chopped fresh cilantro / coriander
  • 6 tablespoons red wine vinegar
  • 6 tablespoons olive oil (not extra virgin)
  • 1/2 tablespoons (or to taste) The Feedlot Cattle Call 
  • 1 1/2 teaspoons ground cumin
    1. Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to two days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.  Serve with your favourite corn chips!
    Serving Size:
    • 6-8
    Hot Tip:
    • Looking for a bit more tang and heat?  Try  substituting pickled jalapeños for fresh.  Also feel free to add charred corn for another level of flavour!