Texas Caviar with Hatch Chiles

Prep

Inactive

Total

Yield 5 cups

Please log in to add this to your favorites.
Texas Caviar with Hatch

Ingredients

  • 2 Cans black-eyed peas, drained and rinsed
  • 2 Cans yellow corn, drained and rinsed
  • 1 Can black beans, drained and rinsed
  • 1 Cup red onion, diced
  • 2 Cloves garlic, minced
  • 1 1/2 Cups tomatoes, diced
  • 1 Cup roasted Hatch chiles, chopped; mild, hot, or combo
  • 1/3 Cup fresh cilantro, chopped

Dressing:

  • 1/2 Cup red wine vinegar
  • 1/4 Cup extra virgin olive oil
  • 1 Tsp honey
  • 1/2 Tsp salt
  • 1/4 Tsp ground black pepper

Instructions

  1. In a small bowl, whisk together dressing ingredients. Set aside.
  2. Combine black-eyed peas, corn, beans, onion, garlic, tomatoes, chiles, and cilantro in large bowl.
  3. Drizzle dressing onto black-eyed peas mixtures, and stir until coated.
  4. Refridgerate for at least an hour before serving.