Texas Caviar

Yee Haw! You gotta try this classic dip...my texas caviar. It is marinated in a bright and spicy dressing, making for the perfect dip for tortilla chips or salad topper. I served it on a grilled handmade garlic tortilla (it was Garlic Fest at Central Market!) with sliced avocado.

Texas Caviar
1 1/2 C dried black eyed peas
2 jalapeƱos (cut into rounds)
1/2 red onion (rough chop)
3 kumatos (chopped)
1/2 bunch cilantro (chopped)
2 ears yellow corn
1/2 tsp cumin
1/2 C red wine vinegar
1/4 C EVOO
4 cloves garlic

1. In a medium saucepan bring BEP and 5 C water to a boil. Let boil for 5 minutes covered.

2. Turn down heat to low and simmer covered for about an hour or until beans are tender. Drain and set aside to cool.
3. In a small food processor pulse jalapenos and red onion until they are finely chopped. Add to large bowl.
4. Grill corn until there is a nice char on all sides. Set aside to let cool.
5. Add vinegar, oil, salt, pepper, cumin and garlic cloves to the food processor. Pulse until  the garlic is chopped and the dressing is well combined.
6. Cut kernels off of corn carefully and add to the large bowl. Add BEP.
7. Add dressing and cilantro and toss well to coat. Refrigerate for at least 3 hours (patience grasshopper).
This is one caviar that vegans will love!