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Texas Caviar (aka Black-Eyed Pea Salad)
Eating black-eyed peas for the New Year is good luck, according to some Southern superstition. This Texas caviar - aka Black-Eyed Pea Salad - is a delicious, lucky way to bring in the new year.
Eating black-eyed peas for the New Year is good luck, according to some Southern superstition. This Texas caviar - aka Black-Eyed Pea Salad - is a delicious, lucky way to bring in the new year.
2 11-ounce containers fresh black-eyed peas
1 red bell pepper, chopped
4 scallions
1 fresh jalapeño, diced
½ bunch cilantro, chopped
1 16-ounce bag frozen corn, defrosted
Juice of 1 lime
2 tablespoons red wine vinegar
1 teaspoon salt
¾ teaspoon pepper
¼ teaspoon crushed red pepper
¼ cup olive oil
Bring 5 cups of water to a boil. Add black-eyed peas, return to a boil, and cook for 8 minutes. Drain the peas. Mix the peas, bell pepper, scallions, jalapeño, cilantro and corn together in a large bowl. In a small bowl, mix the lime juice, vinegar, salt, pepper and red pepper. Whisk in the olive oil. Pour the dressing over the warm black-eyed peas and other vegetables. Taste for seasoning – you may want to add extra salt and pepper or red pepper, or maybe a little extra jalapeño. Let the salad sit for at least 30 minutes before serving, or keep it for a couple of days in the fridge.
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