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Cajun Caviar (Black-eyed Pea Salsa)

mexicajun cajun-caviar2.jpg

Cajun Caviar

  • 2 cans black eyed peas, rinsed and drained
  • 1 tomato, diced
  • 1 bell pepper, diced
  • 1 jalapeno, finely chopped
  • 2 T green onions, chopped
  • 2 T fresh parsley, chopped
  • 1/2 med red onion, chopped
  • 1/4 cup rice wine vinegar, unseasoned
  • 1/4 light oil (EV olive oil, canola oil, or pecan oil)
  • 1 t Mexi-Cajun Seasoning
  • 1/4 t salt

In a small bowl, whisk together oil, vinegar, salt and seasoning.  In a large bowl, combine all other ingredients. Toss with oil/vinegar mix. Cover and chill for at least 2 hours or overnight. Serve with toasted pita bread or chips.

!Buen provecho!