2 tablespoons olive oil or grapeseed oil

1/4 cup red wine vinegar

1/4 cup fresh squeezed lime juice

1 tablespoon hot pepper sauce

1/2 teaspoon ground cumin

1 teaspoon honey

2 cloves garlic, minced

1 to 2 jalapeno peppers, minced (you decide whether or not to include the seeds)

2 (15-ounce) cans black-eyed peas

1 large red bell pepper, chopped

1 large green bell pepper, chopped

1 red onion, chopped

1 large mango, chopped

Salt and pepper, to taste

In a large mixing bowl, whisk together the oil, vinegar, lime juice, hot pepper sauce, cumin, honey, garlic and jalapeno peppers until well blended.

Add remaining ingredients except mango. Taste and adjust seasoning, if needed.

Cover and chill overnight. Add mango and toss.

 Serve with falafel chips or tortilla chips.

If you have some Texas Caviar remaining after the big game, spoon it onto a whole wheat tortilla that has been spread with avocado. Add some fresh greens. Roll up. Eat. It is a very delicious and satisfying lunch.

When I make Texas Caviar during the summer, when fresh, local tomatoes are available, I chop some up and toss into the Caviar and leave out the mango.