I've always liked a roast with a lot of potatoes and carrots and onions. It never seems like there is quite enough. When I make this roast, I use a...
1 (15 ounce) can black-eyed peas, drained
1 (15 ounce) can sweet corn, drained
1 (14.5 ounce) can petite diced tomatoes, 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
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
1) Mix all ingredients in a medium bowl; cover and refrigerate two hours or up to two days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.