black-eyed peas

Did you get your black-eyed peas today?

I'm not real fond of black-eyed peas and ham. It's just kind of blah to me. So here is what I did to get my black-eyed peas in on this New Year's Day. Texas Caviar! The first time we had it was at the Big Texan Steak Ranch in Amarillo, Texas. We liked it so well I used a napkin to write down the ingredients I recognized. When we got home, I did some searching for a recipe. Here's my version:

Texas Caviar

1 can of black-eyed peas, drained
1 cup frozen corn, lightly cooked and drained
1 jalapeno, finely minced (seed and devein if you want milder)
1/4 cup finely diced green bell pepper
1/4 cup minced red onion
1 tomato, finely diced
1 small clove garlic, minced
1/4 to 1/2 cup of your favorite Italian dressing (I use sun-dried tomato.)

Mix everything in a bowl and then add the dressing depending on how soupy you want it. I like mine with just a light coating. You are suppose to chill for two hours before eating but mine never makes it that long. Serve with tortilla chips to scoop up the goodness.

Note: If you can get a hold of shoe-peg corn use it instead of regular frozen corn. Shoe-peg corn adds that little something to the Texas caviar.

I hope everyone has a peaceful and prosperous New Year!

Judy

P.S. We had Little Smokies in BBQ sauce and beer for our ham.