Texas Caviar

By April Joyce Yoga - Namaste Florida

• 2 (15-ounce) cans black-eyed peas, rinsed and drained
• 2 (15-ounce) cans yellow corn, drained
• 1 red bell pepper, cored, seeded, and finely chopped
• 1/2 green bell pepper, cored, seeded and finely chopped
• 1 small red onion, finely chopped
• 2 roma tomatoes, finely chopped
• 2 jalapeno peppers, seeded and finely chopped
• 1/3 cup chopped cilantro leaves
• 1/2 cup red wine vinegar
• 2 teaspoons sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 cup vegetable oil

• Combine black-eyed peas, corn, red bell pepper, red onion, tomatoes, jalapenos, and cilantro in a large bowl.
• In a small bowl, whisk together vinegar, sugar, garlic powder, salt, pepper, and vegetable oil.
• Pour dressing over black-eyed pea mixture and toss to coat. Refrigerate for at least several hours.
  

---