Texas Caviar

My husband introduced me to Texas Caviar last year when someone at school made it and he brought it home to share.  It was so good that I decided to make it for a few recent events.

Texas Caviar is more like a salsa than a dip. It goes great with the Blue Corn Tortilla Chips.  The combination of beans, fresh vegetables, and spices are indescribable.  You will have to make it and see for yourself.

A few people asked for the recipe I used.  Enjoy!

Texas Caviar

Ingredients:1 yellow bell pepper
1 orange bell pepper
1 red bell pepper
2 jalapeno peppers
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans
1 (11 ounce) can white shoepeg corn
1 (16 ounce) bottle Italian dressing
4 roma tomatoes
1 bunch cilantro

Directions:1 Remove membranes and seeds from peppers. 2 Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped). 3 Drain and rinse the black beans, blackeye peas, and shoepeg corn and add to peppers. 4 Add italian dressing and stir well. 5 Cover and marinate in refrigerator for 8 hours. 6 Drain. 7 Dice roma tomatoes and cilantro and stir into mixture. Serve with tortilla chips.

I modified it a bit by adding the following:
dash of ground cumin
dash of chili powder
dash of hot sauce
dash of sugar (to taste)
splash of apple cider vinegar
I also threw in some diced green pepper
Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar and sugar. Transfer to a serving bowl using a slotted spoon.