Texas Caviar

• Vinaigrette
• 1/2 cup good quality red wine vinegar
• 1/4 cup balsamic vinegar
• 2 teaspoons dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup canola or vegetable oil
• for the caviar
• 15 ounces can black eyed peas, drained and rinsed
• 1/2 cup roasted red bell peppers, chopped
• 1 bunch scallions, thinly sliced
• 1 red bell pepper, seeded and diced
• 1 orange bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 chipotle chile in adobo sauce, seeded and minced
• 1/2 teaspoon adobo sauce
• 2 cloves garlic, minced
• 1/2 bunch italian parsley, minced
• 1 tablespoon worcestershire sauce

1. Combine mustard, salt and pepper in a medium bowl. Add both vinegars and whisk until mustard is fully incorporated. Slowly whisk in the oil. Taste and adjust seasonings. Set aside.
2. Combine the remaining ingredients in a large bowl. Pour the vinaigrette over and stir to combine all the ingredients. Refrigerate overnight. Serve with tortilla chips or the traditional fritos!

vinaigrette, red wine vinegar, balsamic vinegar, mustard, salt, pepper, vegetable oil, black eyed peas, red bell peppers, scallions, red bell pepper, orange bell pepper, yellow bell pepper, adobo sauce, garlic, italian parsley, worcestershire sauce

Taken from food52.com/recipes/6550-texas-caviar (may not work)