TEXAS CAVIAR

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I saw this recipe in the Tyler newspaper and I don't even like blackeye peas and thought this might be good. Mentioned it to a friend and she had already made it the day before and loved it. Made last night and it is awesome (this coming from someone who hates New Years Day because I hold to the southern tradition of pork, greens and blackeye peas, which I gag on. But this is wonderful. Comes from Erica Cady 2007 Blackeyed Pea Festival in Athens, Texas. This is really better the longer and longer you let it sit.

Provided by Britt Os sweetie pie

Time 15m

Yield 8-12 serving(s)

Number Of Ingredients 14

Ingredients

2 (15 ounce) cans black-eyed peas, drained
1 (15 ounce) can black beans, drained
1 (15 ounce) can shoe peg corn
1 (10 ounce) can rotel, drained
1 large avocado, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 bunch green onion, chopped
1 cup diced tomato (I used can diced because of the season)
1/3 cup red wine vinegar
1/3 cup lemon juice
garlic powder, to taste
salt and pepper
cilantro, Not called for in recipe but added

Steps:

Mix all ingredients and let sit at least four hours in the fridge. The longer it sits the better. Serve with chips.

Nutrition Facts : Calories 274.6, Fat 6, SaturatedFat 1, Sodium 708.4, Carbohydrate 47.2, Fiber 12.6, Sugar 3.9, Protein 12.9

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