Longhorn Caviar

tomato and black eye pea salad

This Texas “caviar” contains black-eyed peas rather than fish eggs. Make it a day ahead so the flavors will mellow.

Longhorn Caviar

1½ cups chopped, seeded tomato
1/3 cup thinly sliced green onions
2 tablespoons canned, chopped green chiles
2 tablespoons white wine vinegar
1 tablespoon minced, seeded jalapeño pepper
1 tablespoon chopped fresh cilantro
1 teaspoon olive oil
¼ teaspoon salt
¼ teaspoon ground cumin
1/8 teaspoon pepper
1 garlic clove, minced
1 can (15.8 ounces) black-eyed peas, drained
Jalapeño slices (optional)
Cilantro springs (optional)

Combine all ingredients in a bowl. Cover and chill. Garnish with jalapeño slices and cilantro sprigs if desired. Serve with baked tortilla chips. Yield: 3½ cups.

Nutrition information

Per ¼ cup serving: 31 calories, 0.6 g fat, 2 g protein, 5 g carbohydrates, 0.7 g fiber, 0 mg cholesterol, 0.5 mg iron, 105 mg sodium, 10 mg calcium