Date: Wed, 24 Nov 93 07:32:31 EST From: Lucinda Rasmussen One of my very favorites is a simplified version of what is sometimes called "Texas Caviar." The first time I made it was for a Superbowl party, and it never made it past the kitchen table (was consumed by all us women). Usually I use dry beans and cook them up, but I am sure you can use canned. Texas Caviar 1 1/2 cup cooked black-eyed peas 1 1/2 cup chunky salsa (hot, medium or mild) 1/4 cup wine vinegar (haven't tried the balsamic in this one yet) freshly ground pepper 1 tsp cilantro or parsley (dried -- can use fresh) Mix together. Let marinate in the refrigerator for 3 days or longer. Serve with non-fried tortilla chips. I have found a new brand at the supermarket that I really like. It is called "Vera Cruz," I think. Tastes more like the regular corn tortilla chips.