Dale’s Black Eyed Pea Salsa
Serving Size:
12-15
 
Ingredients
  • 2 15 oz. cans black eyed peas, drained and rinsed
  • 1 yellow bell pepper, seeds removed, diced
  • ½ cup diced red onion
  • 1 pint cherry tomatoes, diced
  • 1 jalapeno, seeds and ribs removed, finely chopped
  • ¼ cup chopped cilantro
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 3 tbsp Dale’s Seasoning
  • 1 tsp ground cumin
Directions
  1. The most work you’ll have to do for Dale’s Texas Caviar is in the first step! In a large mixing bowl, combine the black eyed peas, bell pepper, red onion, cherry tomatoes, jalapeno, garlic, cilantro, olive oil, vinegar, Dale’s , and ground cumin.
    Pro Tip: You can sub in cooked fresh or frozen black eyed peas – 3 cups is the equivalent of 2 drained cans.
  2. Mix well to combine, and serve with your favorite tortilla chips.
    *Can prepare 1-2 days in advance to let the flavors meld. Just add the cilantro right before serving in order to keep your Dale’s Texas Caviar bright and fresh!

Note: This makes about 7 cups of salsa. The large quantity makes it perfect for entertaining!