Texas caviar

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Texas Caviar

 

2 (15-ounce) cans black-eyed peas

 

1/2 cup vegetable oil

 

1/4 cup red wine vinegar

 

1/2 teaspoon salt

 

1/4 teaspoon ground black pepper

 

1 clove garlic, peeled and minced

 

1/4 cup dried minced onion

 

Drain peas and place in a large bowl. Add oil, vinegar, salt, pepper,

garlic and onion; mix well. Cover and refrigerate for 2 days before

serving.

 

Serve chilled with tortilla chips or crackers, or use as a vegetable

side dish.

 

Nutrition facts per serving: 285 calories, 19 g fat, 1 g saturated

fat, 0 mg cholesterol, 22 g carbohydrates, 7 g protein, 619 mg sodium,

5 g fiber

 

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