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Texas Caviar with Blackeyed Peas
By Corporate Chef Tom Fraker

Texas Caviar with Blackeyed Peas

1 package Melissa’s Black-eyed Peas
1 Red Bell Pepper – diced
½ Red Onion – diced
1 Scallion – trimmed; cut into rounds
1 Lime – juiced
3 tablespoons Seasoned Rice Vinegar
to taste Kosher Salt and Freshly Ground Pepper

Place all of the ingredients in a bowl, toss and serve.

If you would like a little heat, add some fresh chile or some crushed red pepper.

This is also great with chips.

Makes about 2-4 servings.