Even though this dish isn't made of salty and delicious fish eggs, it did make for a nice side salad. Lisa Fain also recommends it as a dip for tortilla chips. I plan to have leftovers for lunch tomorrow at work.
Lisa Fain's TEXAS CAVIAR
4 cups cooked black-eyed peas, drained, or 2 15-ounce cans, drained
8 green onions, thinly sliced, green part only
1/2 cup chopped cilantro
3 fresh jalapeno chiles, stems and seeds removed, finely diced
2 plum tomatoes, diced, or 1/2 cup canned diced tomatoes, drained
1 yellow bell pepper, seeds and stem removed, diced
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon ground cumin
Salt and black pepper, to taste
1. In a bowl, stir together the black-eyed peas, green onions, cilantro, jalapenos, tomatoes, bell pepper, and garlic.
2. Whisk together the olive oil, lime juice, and cumin and stir into the black-eyed peas. Taste and add salt and black pepper. Chill for 4 hours. Serve cold either as a side salad or with tortilla chips.