Date: Wed, 24 Nov 93 07:32:31 EST
From: Lucinda Rasmussen (lrasmuss@PICA.ARMY.MIL)
One of my very favorites is a simplified version of what is sometimes called
"Texas Caviar." The first time I made it was for a Superbowl party, and it
never made it past the kitchen table (was consumed by all us women). Usually
I use dry beans and cook them up, but I am sure you can use canned.
1 1/2 cup cooked black-eyed peas
1 1/2 cup chunky salsa (hot, medium or mild)
1/4 cup wine vinegar (haven't tried the balsamic in this one yet)
freshly ground pepper
1 tsp cilantro or parsley (dried -- can use fresh)
Mix together. Let marinate in the refrigerator for 3 days or longer. Serve
with non-fried tortilla chips. I have found a new brand at the supermarket
that I really like. It is called "Vera Cruz," I think. Tastes more like
the regular corn tortilla chips.