Antipasti

Chile Underground's Texas Caviar

Name: Chile Underground's Texas Caviar
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Ingredients: 1 ounce quality balsamic vinegar; 15 oz black beans; 15 oz blackeyed peas; 1 can corn; 0.5 bunch cilantro; 2 cloves garlic; 1 pint super-sweet grape tomatoes; 1 bell pepper; 1 teaspoon ground cumin; 3 jalapeño chiles; 1 ounce olive oil; 1 ounce olive oil; 1 teaspoon oregano; 2 oz red wine vinegar; 0.5 teaspoon salt; 1 bunch scallions; 0.5 large onion

dessertsnackVeganVegetarianGluten-FreeDairy-FreeNut-FreeShellfish-FreeEgg-Free

Ingredients

quality balsamic vinegar1 ounce
black beans15 oz
blackeyed peas15 oz
corn1 can
cilantro0.5 bunch
garlic2 cloves
super-sweet grape tomatoes1 pint
bell pepper1
ground cumin1 teaspoon
jalapeño chiles3
olive oil1 ounce
olive oil1 ounce
oregano1 teaspoon
red wine vinegar2 oz
salt0.5 teaspoon
scallions1 bunch
onion0.5 large

Instructions

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

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