Classic Texas Caviar - Superbowl

• 31.6 ounces black-eyed peas 2 cans, drained
• 14 1/2 ounces tomatoes 1 can, diced and drained
• 2 medium jalapeno pepper freshly stemmed, seeded and minced
• 1 small onions diced
• 1/2 large sweet yellow bell peppers stemmed, seeded and diced
• 13 cup cilantro freshly chopped
• 5 1/2 tablespoons red wine vinegar
• 5 1/2 tablespoons olive oil
• 1 x salt to taste
• 1 x black pepper freshly ground to taste
• 1 teaspoon garlic powder
• 1 teaspoon oregano dried
• 1 3/4 teaspoons cumin or to taste, ground

1. Add all ingredients in a medium or big bowl, toss until combine well.
2. Cover and chill in the refrigerator for at least 2 hours or up to 2 days.
3. Just before serving, add more vinegar, salt and pepper if needed.
4. Place into a serving bowl and serve.

blackeyed peas, tomatoes, jalapeno pepper, onions, sweet yellow bell peppers, cilantro freshly, red wine vinegar, olive oil, salt, black pepper, garlic, oregano, cumin

Taken from recipeland.com/recipe/v/classic-texas-caviar-superbowl-51755 (may not work)