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April Munchie: East Texas Caviar


▢ 1/2 cup olive oil

▢ 3 tablespoons honey

▢ 1/4 cup apple cider vinegar

▢ 1 1/2 teaspoon chili powder

▢ 1 teaspoon garlic powder

▢ 1 teaspoon Salt

▢ 1/2 teaspoon ground pepper

▢ 1 pound Roma tomatoes seeded and diced

▢ 1 15 ounce can black-eyed peas drained and rinsed

▢ 1 15 ounce can black beans drained and rinsed

▢ 1 1/2 cups sweet corn, frozen and thawed

▢ 1 diced red onion

▢ 1/2 cup diced red bell pepper

▢ 1/2 cup diced yellow bell pepper

▢ 1 jalapeno, seeded and diced

▢ 1 cup chopped cilantro or parsley


  • In a small bowl, whisk together the olive oil, honey, cider vinegar, chili powder, garlic powder, salt and pepper. Set aside.

  • In a large bowl, combine the tomatoes, black-eyed peas, black beans, corn, onion, bell peppers, jalapeño and cilantro.

  • Pour the dressing over the salad and toss to combine.

  • Cover and chill for one hour.

  • Serve with chips or use as a flavorful topping.

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