This fun and versatile dip is hearty and perfect as an appetizer or side salad.  The classic Texan recipe was developed in the 1940's in Austin.  There are many different versions, but I am pretty sure the basic ingredients such as black-eyed peas, corn and peppers are always enhanced by traditional Mexican flavors such as cilantro, lime, cumin and jalepenos.

Most enjoy this caviar on a tortilla chip.  However, keep your napkins handy since it's hard keeping those peas on your chip - some help from your fingers may be required.  If you have leftovers, the caviar is equally delicious as a side salad, wrapped in a tortilla, or a topping for brown rice.

4 cups of cooked black-eyed peas (2 15-ounce cans, rinsed and drained)

1 cup red onion, chopped

1/2 cup chopped cilantro

3 jalapeño chile peppers, stems and seeds removed finely chopped

2 plum tomatoes, diced

1 cup chopped jicama

1 red bell pepper, seeds and stem removed, diced

2 Tbsp olive oil

2 Tbsp lime juice

1 teaspoon ground cumin

1 clove garlic, minced

Salt and black pepper, to taste

Combine first eight ingredients in a medium bowl.  In a small bowl whisk together lime juice, olive oil, cumin and garlic.  Stir mixed dressing into black-eyed pea mixture.

Serve with tortilla or pita chips.