Texas Caviar
A tangy marinated salad of black-eyed peas, corn, bell peppers and onion in a zippy vinegar dressing, scooped with chips.
- Prep
- 20 min
- Cook
- 0 min
- Total
- 20 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 160 kcal
Equipment
- •Large mixing bowl
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 160 kcal
- fat
- 5
- carbs
- 24
- protein
- 6
- calories
- 160
Instructions
- 1
Add the black-eyed peas, corn, bell pepper, jalapeño, and red onion to a large bowl. Mix them together.
- 2
Whisk the olive oil, red wine vinegar, cumin, salt, and pepper together until blended.
- 3
Pour the dressing over the vegetables. Toss well to coat everything.
- 4
Stir in the chopped cilantro.
- 5
Cover and refrigerate for at least 2 hours, or ideally overnight. Stir once or twice.
- 6
Taste and adjust the seasoning. Serve chilled with tortilla chips.
Chef's tips
Make this at least a few hours ahead. The flavor gets much better as it sits and the vegetables soften slightly.
Storage
Refrigerate in an airtight container up to 5 days.
Reheating
Serve cold; no reheating needed.
Common mistakes to avoid
- •Serving immediately without chilling time, which misses out on deeper flavor.
- •Using canned black-eyed peas without draining and rinsing them well, making the dressing watery.
- •Skimping on the acidity, leaving the salad tasting flat.
Serving suggestions
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