Dale’s Black Eyed Pea Salsa

2 15 oz. cans black eyed peas, drained and rinsed

1 yellow bell pepper, seeds removed, diced

½ cup diced red onion

1 pint cherry tomatoes, diced

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.

Mix well to combine, and serve with your favorite tortilla chips.
*Can prepare 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. The large quantity makes it perfect for entertaining!

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Dale’s Black Eyed Pea Salsa