Saturday, December 28, 2013

Texas Caviar (C3)

3 cans (15 1/2 to 19 oz each) black-eyed peas, drained and rinsed
1/2 cup chopped (1/4 inch diced) sweet onion (Vidalia or Texas Sweet)
1/2 cup chopped red bell pepper
1/2 cup chopped celery
2 Jalapenos, seeded and minced
3 Tbsp cider vinegar
Artificial sweetener equivalent to 1/2 tsp sugar
2 garlic cloves, crushed through a press
1/2 cup olive oil
Salt and pepper to taste
3 Tbsp chopped cilantro (optional)

Mix the black-eyed peas, onion, red pepper, celery and jalapenos in a bowl.

In a separate bowl, whisk together the vinegar, sugar substitute, and garlic. Gradually whisk in the oil, then stir into the beans.  Season with salt and pepper.

Cover and refrigerate for at least 2 hours to blend the flavors.

Just before serving, stir in the cilantro if you are using it.  Transfer to a serving bowl and serve chilled.

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