Frugal and Fancy Bard College
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COWBOY CAVIAR<br />
cori<strong>and</strong>er, chili powder<br />
1 15-ounce can<br />
black-eyed peas, rinsed<br />
<strong>and</strong> drained<br />
1/4 cup thinly sliced<br />
green onions<br />
1/4 cup finely chopped<br />
red sweet pepper<br />
3 tablespoons cilantro<br />
2 cloves garlic, minced<br />
2 tablespoons cooking oil<br />
2 tables lime juice<br />
1 or 2 fresh jalapeno<br />
peppers, seeded <strong>and</strong><br />
chopped<br />
1/4 teaspoon cracked<br />
black pepper, or to taste<br />
Dash salt, cumin, paprika,<br />
In a bowl combine black-eyed peas, green onions, sweet pepper, <strong>and</strong> everything else<br />
to taste. Cover <strong>and</strong> chill overnight. To serve, transfer to serving dish. Serve with<br />
crackers or tortilla chips. Cover leftovers <strong>and</strong> chill for up to 4 days.
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