Bean Salad - Texas Caviar or Redneck Caviar
2 cans (16 ounces) black-eyed peas or black beans - I used black-eyed peas
2 cans (16 ounces) whole kernel white corn
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 green bell pepper, chopped
6 tomatillos (optional)
1 large purple onion, chopped
6 jalepenos, seeded and chopped - I didn't use these
6 roma tomatoes
1 large clove garlic, crushed
3 tsp. salt
2 tsp. pepper
1 TBsp. Tabasco
1/2 cup red wine vinegar
1/2 cup vegetable oil
Drain and rinse peas and corn. Combine in a large bowl with chopped peppers, onions, and tomatoes.
Mix oil, vinegar, Tabasco, garlic, salt and pepper. Pour over salad and stir gently to coat.
Refrigerate for several hours or overnight before serving.