Texas Caviar Recipe

In the past, I purchased Texas Caviar premade from certain grocery stores around here but this is the first time I have ever made it.

This Texas Caviar recipe can be served on a plate and eaten as a salad or as a snack with tortilla chips.

It takes quite a few ingredients to make this but everything is fresh and the black eyed peas are full of fiber and protein.

I also shopped in an upscale grocery store for the freshest vegetables I could find.

The history of Texas Caviar goes back to 1940 when Helen Corbitt first served the dish for a New Year’s Eve party at the Houston Country Club. Everyone loved this pickled black eye pea creation.

There are a variety of interchangeable ingredients for this recipe including a can of corn instead of two cans of black eyed peas, celery, cucumbers, etc.

Ingredients for Texas Caviar Recipe

• 2 well-rinsed 15.5 ounce cans of Black Eyed Peas
• 1 Yellow Bell Pepper, seeded and diced
• 1 Cup of Chopped Fresh Cilantro
• 1 Jalapeno Pepper, seeded and diced
• 3 Average Sized Plum Tomatoes, diced
• 4 Scallions thinly sliced, use both green and white parts
• 1 Garlic Clove finely diced
• 1/4 Cup of Red Onion, Diced
• 1/4 Cup of Extra-Virgin Olive Oil
• Juice from 2 Limes
• 1/2 Teaspoon of Cumin
• 1/2 Teaspoon of Salt
• Black Pepper to taste

Directions

1. In large bowl combine everything and mix gently until combined.
2. Add Black Pepper to taste and mix again.
3. Transfer to refrigerator in a covered container for at least four hours to marinate. Stir mixture at least once while marinating. Serve as an appetizer, side salad or with tortilla chips as a snack.

Question of the Day – Do you like black eyed peas?

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