Texas Caviar

This recipe is a favorite at the Texas Governor’s Mansion. The original version calls for cooked fresh black-eyed peas, but we used canned to streamline the process. Add a little sugar to taste if you’d like to tone down the tang.

Texas Caviar

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Ingredients Method

Ingredients

  

Vinaigrette

• 1/3 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon freshly squeezed lime juice
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• 3 tablespoons chopped fresh cilantro

Caviar

• 2 15-ounce cans black-eyed peas, rinsed and drained
• 2 cups chopped red onion
• 1 cup chopped yellow bell pepper
• 1/4 cup minced fresh jalapeño
• 12 cherry tomatoes quartered
• 1 tablespoon minced fresh garlic
• Garnish: fresh cilantro

Method

 

For vinaigrette

1. In a small bowl, whisk together olive oil, vinegar, lime juice, salt, pepper, and cilantro; set aside.

For caviar

1. In a medium bowl, combine black-eyed peas, onion, bell pepper, jalapeño, tomatoes, and garlic. Add vinaigrette to pea mixture, tossing to combine.
2. Cover and chill for up to 2 hours. Garnish with fresh cilantro and serve with tortilla chips, if desired. Store covered in refrigerator for up to 3 days.

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