Texas Caviar Black Bean and Corn Salsa

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I added my recipe for Texas Style Black Bean and Corn Salsa or as the Texans call it Texas Caviar

1 (14.5 ounce) can Red Gold® Diced Tomatoes, drained
2 (15.8 ounce) cans black-eyed peas,
drained
2 fresh medium jalapenos, stemmed,
seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded
and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl. Serve with...
See the full directions on my site

Nutritions

Calories
1076

Sodium
2443mg
101% DV

Fat
79g
122% DV

Protein
18g
36% DV

Carbs
78g
26% DV

Fiber
21g
87% DV

Diabetic-Friendly Snack Mexican Beans/Legumes Vegetarian Low-Calorie Gluten-Free Vegan Low-Sodium Low-Fat High-Fiber Low-Carbohydrate Low-Sulfite