Texas Caviar

• 3 cans black-eyed peas (rinse & wash away the juice)
• 1 large can black olives
• 1 jar green olives (the broken “salad olives” are fine)
• 1 med white or red onion
• 5 stalks of celery
• 6 med carrots
• 4 med jalapenos
• 1 large green bell pepper (or red or yellow)
• 4 cloves garlic
• salt & pepper
• olive oil
• apple cider vinegar

Wash & rinse canned peas and place in large bowl. Chop all remaining ingredients to about the size of the peas. Salt & pepper to taste. Add vinegar and oil. Refrigerate overnight.

We eat it bowls of it, but can be used as a relish or served on crackers.