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Texas Caviar

none

6 jalapeno peppers; chopped
1/2 cup olive oil
1/4 cup vinegar
2 cloves garlic; minced
1/4 teaspoon dry mustard
freshly ground black pepper
2 cups cooked black-eyed peas
4 green onions with tops; sliced
1 stalk celery; chopped

Combine chilies, oil, vinegar, garlic, mustard, and black pepper to form a dressing. Toss black-eyed peas, onions, and celery with the dressing and marinate in the refrigerator overnight before serving. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.57 **

 
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