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Texas Caviar

3 (16-oz) cans black-eyed peas, drained and rinsed
1 (4 oz.) jar chopped pimentos, juice included
1 bunch scallions, thinly sliced, green part only
1 tsp dried oregano
1 Tbsp. Tabasco
1 Tbsp. Worcestershire sauce
1 tsp freshly ground black pepper
½ bunch parsley, chopped
1 jalapeño, seeds and ribs removed, chopped
1 tomato, seeded and chopped
2 cups store-bought balsamic vinaigrette
1 green bell pepper, finely chopped
3 cloves garlic, minced

Large mixing bowl
Cutting board
Measuring cups/spoons
Wooden spoon

1. In a large bowl, stir all ingredients together very well. Refrigerate for at least 4-6 hours, preferably overnight,
in a sealed or covered container. The longer it sits, the better it gets.
2. Serve with Fritos or wonton cups.

Yield: about 12 servings


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Categories:  Recipes

About the Author

Young Chefs Academy

Young Chefs Academy

Young Chefs was established in 2003 by founder Julie Burleson. The academy offers cooking classes to children in a safe environment that encourages discovery and creativity. While learning food preparation skills is the main ingredient at YCA, each class adds a heap of kitchen safety, a scoop of etiquette, a handful of table setting, a pinch of menu planning, and laughter to taste.

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