Texas Caviar
For the dressing:
1/4 cup red wine vinegar
1 medium garlic clove, finely chopped
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
For the dip:
2 medium cobs white corn (about 1 pound), shucked
1 (15-ounce) can black-eyed peas, drained and rinsed
2 Pickled Jalapeños, stems removed and finely chopped
1 medium Roma tomato, seeded and cut into small dice
3/4 cup red bell pepper, seeded, white pith removed, and cut into small dice
1/2 cup small dice white onion
2 tablespoons finely chopped fresh cilantro
Tortilla chips
Directions:
For the dressing:
Combine vinegar, garlic, salt, cumin, and pepper in a large nonreactive bowl. While whisking constantly, slowly add oil in a thin stream until completely incorporated; set aside.
For the dip:
Heat the oven to 450°F and arrange a rack in the middle. Place corn cobs on the oven rack and roast until knife tender and golden brown in spots, about 25 minutes. Remove to a cutting board until cool enough to handle, about 2 minutes, then slice kernels off the cobs.
Add black-eyed peas, jalapeños, tomato, bell pepper, onion, and corn kernels to the bowl with the dressing and stir until well coated. Cover and refrigerate for at least 4 hours or overnight.
To serve:
Stir in cilantro and serve with tortilla chips.
Recipe shared from:
http://www.chow.com/recipes/21687-texas-caviar