Texas Caviar

• 1 yellow bell pepper
• 1 orange bell pepper
• 1 red bell pepper
• 2 green bell peppers
• 3 jalapeno peppers
• 2 celery stalks
• 1 large white onion
• 3 stalks green onion
• 3 cloves of garlic
• 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

1. 1. Remove membranes and seeds from peppers.
2. 2. Dice peppers and place in a large plastic bowl
3. 3. Jalapenos should be finely chopped, remove seeds; the inner membrane of the
4. jalapeno is where the heat is.
5. 4. Dice celery and white onion and add to bowl.
6. 5. Finely chop green onion and garlic and add to bowl.
7. 6. Drain and rinse the black beans, black-eyed peas, and shoe peg corn and add to
8. peppers.
9. 7. Add Italian dressing and mix well.
10. 8. Cover and marinate in refrigerator for 8 hours.
11. 9. Drain.
12. 10. Dice roma tomatoes and cilantro and stir into mixture.
13. 11. Serve with tortilla chips.
14. I like it a little spicy so I add some cayenne pepper prior to marinating.

yellow bell pepper, orange bell pepper, red bell pepper, green bell peppers, peppers, celery stalks, white onion, stalks green onion, garlic, blackeyed peas, black beans, white shoepeg corn, italian dressing, roma tomatoes, cilantro

Taken from www.epicurious.com/recipes/member/views/texas-caviar-50098015 (may not work)