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Texas Caviar

Source of Recipe

From "Sweet Home Café Cookbook" by Albert Lukas


Recipe Introduction

"Also known as marinated black-eyed peas, Texas Caviar is the state's version of a marinated bean salad. It consists of only black-eyed peas or of a mix of various beans, minced bell pepper, and corn. Created around 1940, it has become a Lone Star classic and is guaranteed to turn up at any celebration."

List of Ingredients

â—¦ 2 ½ cups cooked black-eyed peas, preferably from fresh or frozen (rinse and drain well if using canned peas)
â—¦ 1 yellow bell pepper, finely diced
â—¦ 1 cup cilantro leaves, roughly chopped
â—¦ 1 serrano pepper, seeded and finely chopped
â—¦ 1 small jalapeño pepper, seeded and finely chopped
â—¦ 3 plum tomatoes, seeded and diced
â—¦ 6 scallions, white and light green parts, thinly sliced
â—¦ ¼ cup red onion, diced
â—¦ ¼ cup extra-virgin olive oil
â—¦ ¼ cup freshly squeezed lime juice
â—¦ 1 teaspoon garlic, finely chopped
â—¦ 1 teaspoon ground cumin
â—¦ 1 teaspoon kosher salt
â—¦ Freshly ground black pepper
â—¦ Hot sauce, for seasoning


Recipe

In a large bowl, combine the first 11 ingredients and gently mix until well blended.

Add the cumin and salt. Adjust the seasoning with black pepper and hot sauce to taste. Transfer to the refrigerator to marinate for a minimum of 4 hours.

Serve as a side salad or with tortilla chips.

Serves 4 to 6