Texas Caviar

• 15 ounces, weight Black-eyed Peas, Drained
• 15 ounces, weight Black Beans, Drained
• 15 ounces, weight Whole Kernel Corn, Drained
• 15 ounces, weight Petite Diced Tomatoes, Drained
• 4 ounces, weight Diced Green Chilies
• 1 whole Green Pepper, Diced
• 1 whole Red Onion, Diced
• 4 cloves Garlic, Minced
• 23 cups Picante Sauce (I Like Medium Heat)
• 2 Tablespoons Lime Juice
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Dehydrated Cilantro
• Salt To Taste

1. Mix all ingredients together.
2. Cover and chill for at least 2 hours or up to 24 hours.
3. Serve cold or at room temperature with Fritos Scoops.
4. Yields about 5 to 6 cups.

weight blackeyed, weight black beans, kernel corn, tomatoes, green chilies, green pepper, red onion, garlic, picante sauce, lime juice, chili powder, ground cumin, cilantro, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/texas-caviar-3/ (may not work)