Texas Caviar

• 2 16-ounce cans black-eyed peas
• 4 scallions, green parts only, minced
• 2 to 3 jalapeno peppers, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1/2 cup corn oil
• 1/4 cup fresh lime juice
• 1/4 cup apple cider vinegar
• Salt and freshly ground black pepper to taste
• Round tortilla chips

1. Drain the peas well, rinse under running water and drain again.
2. Transfer to a bowl.
3. Add the scallions, jalapenos and cilantro and toss to mix.
4. Whisk together the oil, lime juice and vinegar and pour over the beans.
5. Toss to coat.
6. Season with salt and pepper to taste.
7. Transfer to a large glass jar or airtight plastic container.
8. Marinate the mixture for three to five days, turning the jar occasionally to mix the ingredients.
9. To serve, spoon the peas into a shallow glass bowl.
10. Serve with chips for scooping.

blackeyed peas, scallions, peppers, fresh cilantro, corn oil, lime juice, apple cider vinegar, salt, tortilla chips

Taken from cooking.nytimes.com/recipes/1626 (may not work)