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Texan Caviar
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    Texan Caviar

  • 2 cans (15 to 16 ounces each) black-eye peas, drained
  • 1 medium jalapeno chili, minced
  • 1/4 of a small white onion, minced
  • 1/2 of a green bell pepper, chopped
  • 1/3 cup Italian dressing
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • Seasoned salt to taste
  • 1/4 teaspoon ground red pepper
  • Combine black-eye peas with remaining ingredients. Serve chilled with corn chips.
    [Makes 5 cups]

    From: [Posted on Internet's alt.food.recipes discussion area by Rebecca Radnor]
    Posted By: Carl McCaskey
    Post Date: Sun Feb 08

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