Texas Caviar




This robust black-eyed pea salad is perfect for picnics, barbecues, and pot lucks. At home I like to serve it with cornbread and baked sweet potoatoes.

  • Two 15 ounce cans black-eyed peas, rinsed and drained
  • 2 medium tomatoes, chopped (about 1 ½ cups)
  • 1 jalapeño pepper, seeded and minced
  • ¼ c. diced red onion
  • 3 green onions, chopped, white and green parts
  • 1 c. chopped bell pepper, any color or a combination
  • ¼ c. chopped fresh cilantro

Dressing:
  • ⅓  c. red wine vinegar
  • ½ t. salt
  • ½ t. freshly ground black pepper
  • ½ t. granulated garlic
  • 1 t. dried oregano
  • 1 t. ground cumin

Combine black-eyed peas, tomatoes, jalapeño, red onion, green onion, bell pepper and cilantro in a large bowl.

Whisk dressing ingredients together and pour over salad. Mix well to combine. Cover, refrigerate, and allow to marinate for at least 2 hours. Before serving, taste and add extra vinegar, salt or pepper if necessary.



                    
             Return to
Anglo-American Recipes

    
Return to MMM Home