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Dale’s Black Eyed Pea Salsa

Yields1 ServingPrep Time20 minsTotal Time20 mins

Dale's Texas Caviar

 2 15 oz. cans black eyed peas, drained and rinsed (3 cups)
 1 yellow bell pepper, seeds removed, diced (1 1/4 cup)
 ½ cup diced red onion
 1 pint cherry tomatoes, diced (1 1/2 cups)
 1 jalapeno, seeds and ribs removed, finely chopped
 ¼ cup chopped cilantro
 2 tbsp olive oil
 2 tbsp red wine vinegar
 3 tbsp Dale's Seasoning
 1 tsp ground cumin

The most work you'll have to do for Dale's Texas Caviar is in the first step! In a large mixing bowl, combine the black eyed peas, bell pepper, red onion, cherry tomatoes, jalapeno, garlic, cilantro, olive oil, vinegar, Dale’s , and ground cumin.
Pro Tip: You can sub in cooked fresh or frozen black eyed peas. 3 cups is the equivalent of 2 drained cans.


Next, mix well to combine.


Finally, serve along side tortilla or pita chips!


Note: Make 1-2 days in advance to let the flavors meld. Just add the cilantro right before serving in order to keep your Dale's Texas Caviar bright and fresh!


Note: This makes about 7 cups of salsa. Large quantity- perfect for entertaining!