Chile Underground's Texas Caviar

Name: Chile Underground's Texas Caviar
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 oz Balsamic Vinegar of Modena (1 ounce quality balsamic vinegar); 15 oz Black Beans (1 can (15 oz) black beans, drained); 15 oz Black-Eyed Peas (1 can (15 oz) blackeyed peas, drained); 1 can Corn (1 can canned corn); ½ bunch Cilantro (1/2 bunch fresh cilantro, leaves only); 2 cloves Garlic (2 cloves garlic); 1 pint Tomato, Grape (1 pint super-sweet grape tomatoes, quartered); 1 piece Green Bell Pepper (1 green bell pepper, fine-chopped); 1 tsp Cumin Powder (1 teaspoon ground cumin); 3 pieces Jalapeño Pepper (3 jalapeño chiles, minced); 1 oz Light Olive Oil (1 ounce light olive oil); 1 oz Extra Virgin Olive Oil (1 ounce extra-virgin olive oil); 1 tsp Dried Oregano (1 teaspoon dried oregano); 2 oz Red Wine Vinegar (2 oz red wine vinegar); ½ tsp Black Peppercorns (1/2 teaspoon each salt, ground black pepper, and garlic powder); 1 bunch Scallion (1 bunch scallions, including light green tops, sliced across into angled rings); ½ piece Yellow Onion (1/2 large yellow onion, nicely chopped)

20 minMexican

Servings8

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Ingredients

For 8 servings

Balsamic Vinegar of Modena1 oz · 1 ounce quality balsamic vinegar
Black Beans15 oz · 1 can (15 oz) black beans, drained
Black-Eyed Peas15 oz · 1 can (15 oz) blackeyed peas, drained
Corn1 can · 1 can canned corn
Cilantro½ bunch · 1/2 bunch fresh cilantro, leaves only
Garlic2 cloves · 2 cloves garlic
Tomato, Grape1 pint · 1 pint super-sweet grape tomatoes, quartered
Green Bell Pepper1 piece · 1 green bell pepper, fine-chopped
Cumin Powder1 tsp · 1 teaspoon ground cumin
Jalapeño Pepper3 pieces · 3 jalapeño chiles, minced
Light Olive Oil1 oz · 1 ounce light olive oil
Extra Virgin Olive Oil1 oz · 1 ounce extra-virgin olive oil
Dried Oregano1 tsp · 1 teaspoon dried oregano
Red Wine Vinegar2 oz · 2 oz red wine vinegar
Black Peppercorns½ tsp · 1/2 teaspoon each salt, ground black pepper, and garlic powder
Scallion1 bunch · 1 bunch scallions, including light green tops, sliced across into angled rings
Yellow Onion½ piece · 1/2 large yellow onion, nicely chopped

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Steps

1Heat the oil in a large skillet over medium-high heat
2Add onion and cook for just a minute or two with stirring
3Add bell pepper and stir for another minute
4Add minced chiles and tomatoes and stir for only a couple of minutes, to slightly soften the tomatoes
5Add the garlic and stir for 30 seconds or so
6Transfer skillet contents to a large mixing bowl
7Combine in the peas, beans and corn
8Stir in the sliced scallions; set aside
9In a small mixing bowl, combine remaining ingredients and whisk until smooth
10Pour sauce over the Caviar
11Take most of the cilantro leaves and mince them
12Add minced cilantro to the Caviar
13Refrigerate for at least 2 hours.
14Garnish with remaining cilantro leaves
15Serve with hearty corn chips (no wimpy chips allowed!)