Kiki’s Texas Caviar

(Originally posted Oct 17, 2015)

Kiki made this recipe for Christian’s 2nd birthday party last weekend and it was devoured by all! She served it with pretzel crisps, mini toast and tortilla chips. It was AWESOME!

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The secret to this recipe is cutting everything the same size so all the flavor profiles mesh. A small dice is best!

2 (15 oz.) cans black eyed peas, drained

1 (15 oz.) can black beans, drained

2 cups corn, fresh or frozen

1 cup red onion, minced

1 green bell pepper, small diced

1 red bell pepper, small diced

1 jalapeno, seeded and minced (optional)

5 garlic cloves, minced

1/4 cup minced cilantro

3 scallions, sliced thin

4 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons kosher salt

Juice of 1 lime

Add all ingredients to a large bowl and toss to combine. Cover and refrigerate at least one hour, or up to 24 hours.

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