Cajun Caviar

Submitted by Sherrybeth

"This is a great dip/topping for chips and crackers. It is always a winner at any gathering I take it too. Cook time is chilling time."

 

• Ready In: 2hrs 10mins
• Ingredients: 9
• Yields: 3 cups

ingredients

• 1 (10 1/2 ounce) can black-eyed peas, drained
• 1⁄2 cup bell pepper, chopped (I use a mixture of red and yellow peppers)
• 1⁄2 cup green onion, chopped
• 1 garlic clove, minced (large)
• 1⁄3 cup pickled jalapeno pepper, chopped
• 1 teaspoon cumin
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon wine vinegar
• 2 tablespoons olive oil

directions

1. Combine all ingredients and mix well.
2. Cover and refrigerate for at least 2 hours, but overnight is best.
3. Keep chilled until ready to serve with tortilla chips, corn chips or crackers.

Reviews

[Brandyberry]

I used black beans and dried cilantro because its what I had on hand and sub'd cajun seasoning for the cumin because I wanted that flavor. Followed the rest of the recipe and got a great appetizer for our fish boil last night. We really enjoyed it. Perfect amount of heat - it lingered but wasn't too hot.