Texas Caviar Recipe

• 1/4 cup red wine vinegar
• 1 medium garlic clove, finely chopped
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 2 medium cobs white corn (about 1 pound), shucked
• 1 (15-ounce) can black-eyed peas, drained and rinsed
• 2 Pickled Jalapenos (see Game Plan note), stems removed and finely chopped
• 1 medium Roma tomato, seeded and cut into small dice
• 3/4 cup red bell pepper, seeded, white pith removed, and cut into small dice
• 1/2 cup small dice white onion
• 2 tablespoons finely chopped fresh cilantro
• Tortilla chips

1. Combine vinegar, garlic, salt, cumin, and pepper in a large nonreactive bowl.
2. While whisking constantly, slowly add oil in a thin stream until completely incorporated; set aside.
3. Heat the oven to 450 degrees F and arrange a rack in the middle.
4. Place corn cobs on the oven rack and roast until knife tender and golden brown in spots, about 25 minutes.
5. Remove to a cutting board until cool enough to handle, about 2 minutes, then slice kernels off the cobs.
6. Add black-eyed peas, jalapenos, tomato, bell pepper, onion, and corn kernels to the bowl with the dressing and stir until well coated.
7. Cover and refrigerate for at least 4 hours or overnight.
8. Stir in cilantro and serve with tortilla chips.

red wine vinegar, garlic, kosher salt, ground cumin, freshly ground black pepper, vegetable oil, cobs white corn, blackeyed peas, tomato, red bell pepper, white onion, fresh cilantro, tortilla chips

Taken from www.chowhound.com/recipes/texas-caviar-21687 (may not work)