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TEXAN CAVIAR
  • 2 cans (15 to 16 ounces each) black-eye peas, drained
  • 1 medium jalapeno chili, minced
  • 1/4 of a small white onion, minced
  • 1/2 of a green bell pepper, chopped
  • 1/3 cup Italian dressing
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • Seasoned salt to taste
  • 1/4 teaspoon ground red pepper
    1. Combine black-eye peas with remaining ingredients. Serve chilled with corn chips.

     

     
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