Monday, August 10, 2015

Christmas Eve Cowboy "Caviar"







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We call this "Christmas Eve Caviar" because I am required to make it for our family Christmas Eve party every year ( Even before I was vegan!). Everyone Loves this dish at parties because it's good for everyone..vegan, vegetarian, gluten-free, whatever..you can eat it. This is also a versatile recipe. It's good cold, as a salsa, served with chips to dip. It's good room temperature as a easy pack and carry lunch for work or school. It's good heated up and topped with your favorite vegan protein.. I like Indian spice red lentil patties with this salad. It's so easy, you will keep it on hand for easy weekday meals. If you don't like it too spicy, just leave out or use less jalapeño. If you like the heat, add more jalapeño or a tsp of chili powder to the olive oil. You can also change up the black eyed peas for black beans... The possibilities are endless.



Christmas Eve "Caviar":

3 (15 oz) cans black eyed peas, drained and rinsed well
3 cloves of garlic, pressed or chopped fine
1/2 cup chopped fresh parsley
1 large jalapeño, seeded & diced fine
1/2 cup chopped green onions
1 orange bell pepper, diced fine
1 small red onion, diced fine
1 (10 oz) can of Rotel tomatoes with green chilies - do not drain!
Juice of 1 fresh lime
1/4 cup olive oil
Salt & Pepper to taste
Corn chips or pita chips to serve.



Mix all ingredients together in a mixing bowl. Cover tightly and allow to marinate over night.

Serve with chips.

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