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Tuesday, July 31, 2012

Texas Caviar

Texas Caviar 

Ingredients for the salad:

1 15-ounce can black-eyed peas, drained and rinsed
2 garlic cloves, minced
2/3 cup chopped cilantro
1 cup diced yellow pepper or green pepper
1 cup diced red pepper or orange pepper
1 cup diced red onion
2 serrano chile peppers or 1/2 cup diced poblano chile pepper (serrano chile peppers pack heat; poblano peppers are mild)
1/2 lb cooked bacon, crumbled
Thick-cut tortilla chips

Ingredients for the dressing:

2 tablespoons white wine vinegar
Juice of half a lime
1 1/2 teaspoon sugar
2 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 cup canola oil


Mix salad ingredients. Whisk together dressing ingredients, add to salad and toss. Let chill overnight. Bring to room temperature before serving with tortilla chips or eating as a salad.

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