Texas Caviar

• 2 (15.8 ounce) cans black-eyed peas, drained
• 1 (14.5 ounce) can petite diced tomatoes, drained
• 2 fresh medium jalapenos, stemmed, seeded and minced
• 1 small onion, cut into small dice
• 1/2 yellow bell pepper, stemmed, seeded and cut into small dice
• 1/4 cup chopped fresh cilantro
• 6 tablespoons red wine vinegar
• 6 tablespoons olive oil (not extra virgin)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 1/2 teaspoons ground cumin

1. DIRECTIONS
2. 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, salt and pepper. Transfer to a serving bowl.

blackeyed peas, tomatoes, medium jalapenos, onion, yellow bell pepper, fresh cilantro, red wine vinegar, olive oil, salt, ground black pepper, garlic, oregano, ground cumin

Taken from www.epicurious.com/recipes/member/views/texas-caviar-50039852 (may not work)