TEXAS CAVIAR #2
2 cans black eyed peas with jalapenos, drained
1 bunch parsley, chopped
1 red pepper, shopped
½ cup onion
1-2 cloves garlic, crushed
¼ cup olive oil
¼ cup rice wine vinegar
Salt and pepper
Mix in large bowl and refrigerate until serving time. Serve with corn chips.
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