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Christian Vegetarian Association Presents:
Take Heart!

Texas Caviar (Black-eyed Pea Salsa or Salad)
by Susan Voisin

This recipe makes a Texas-sized amount of salsa, so halve it if necessary.

2 cans (16 ounces each) black-eyed peas

2 cups fresh or frozen (thawed) corn

1 red bell pepper, chopped

1 green bell pepper, chopped

1 large red onion, chopped

1-2 jalapeños, seeded and chopped

6 roma tomatoes

1 tbsp. minced chipotle pepper (canned in adobo sauce)

1 large clove garlic, crushed

2 tsp. salt (or to taste)

1 tsp. pepper

1/2 tsp. sugar

1 tbsp. Tabasco sauce

1/2 cup red wine vinegar

1/4 cup water

- Drain and rinse black-eyed peas. Combine in a large bowl with corn, chopped peppers, onions, and tomatoes.

- Mix chipotle pepper, water, vinegar, Tabasco, sugar, garlic, salt and pepper.

- Pour over salad and stir gently to coat.

- Refrigerate for several hours to overnight before serving.

- Serve as a dip with tortilla chips or as a salad.

Your question and comments are welcome

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