Must share this recipe . . .

I just finished the last of this for breakfast, that is how much I LOVED IT!!  I made it for New Year's so I could get my black-eyed peas in for good luck!!  Really healthy alternative to sour cream based dips, and super delicious!! 

Texas Caviar

Ingredients:

2 (15-ounce) cans black-eyed peas, drained and rinsed

2 (15-ounce) cans whole kernel corn, drained

1 (10-ounce) can Rotel tomatoes, drained (I like the mexican one)

1 cup finely chopped orange, red or yellow bell pepper

2 to 3 tablespoons finely chopped fresh jalapeno pepper (ribs and seeds removed)

1/4 cup finely chopped yellow onion

¼ cup finely chopped green onion tops

Dressing Ingredients:

1/2 cup red wine vinegar

1 tablespoon balsamic vinegar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon Dijon mustard

2 tsp dried cilantro (or 1 tbsp chopped fresh)

1 tsp cumin

1 tsp smoked paprika

Pinch dried oregano

1/2 cup olive oil

1/4 cup vegetable oil

Corn chips, for serving (I like Baked Tostitos Scoops!)

Directions

In a large bowl, combine the ingredients.

In a glass jar with a tight-fitting lid, combine the dressing. Shake until the ingredients are blended.

Add the dressing to the pea mixture and stir gently but thoroughly. Cover and refrigerate until serving time.  This tastes best when allowed to marinate several hours before serving.