Ingredients:
1/3 cup of red wine vinegar
1 tablespoon of minced garlic
1 teaspoon of Kosher salt
1/2 teaspoon of cumin
1/4 teaspoon of freshly ground black pepper
1/3 cup of virgin olive oil
1 (15 oz.) can of black-eyed peas
1 (15 oz.) can of pinto beans
1 (15 oz.) can of white hominy
1 cup of diced yellow onion
1 cup of diced red onion
2 stalks of celery, diced
1 green bell pepper, diced
1 bunch of green onions, chopped
2 pickled jalapenos, with the stem removed, finely chopped
2 tablespoons of finely chopped cilantro
Instructions:
The first thing you will want to do is to mix together the dressing. To do this whisk together the vinegar, garlic, salt, cumin and pepper in a medium mixing bowl. Once they are mixed together you will want to add in the olive oil by slowly drizzling it into the bowl as you whisk the ingredients together.
Your next step is to place the black-eyed peas, the beans and the hominy into a colander and rinse them. Once they have drained place them into a large bowl along with your diced yellow onion, diced red onion, diced celery, diced green bell pepper, chopped green onions and chopped jalapenos and mix the ingredients together. You will now want to add the dressing to the bowl but before you do that give the dressing one last whisk to make certain it is still fully blended. Now simply toss the dressing and the ingredients together.
You will now want to place the ingredients into an air tight container and then place the container into the refrigerator and allow your mixture to marinate for a day. When the time has come to serve your dish you will want to add the cilantro to it and give it one last toss. Now serve your Texas Caviar with some tortilla chips and enjoy your party.