Texas Black-Eyed Pea Caviar
4

Serves 8

This salad of black-eyed peas and crunchy vegetables tossed in a light vinaigrette is a traditional New Year's dish, but it's suited to other meals as well. Spicy, zesty and colorful, the black-eyed peas in the salad may resemble caviar to some wishful eaters. Enjoy as a main dish with warm cornbread or as a dip with pita chips, or serve as a side dish to complement pork chops or chicken.

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    Ingredients: 
    • 2 tablespoons extra virgin olive oil
    • 2 tablespoons red wine vinegar
    • 2 cloves garlic, finely chopped
    • 1 teaspoon mustard
    • 1 Anaheim or jalapeño, stemmed, seeded and finely chopped
    • 1 teaspoon dried oregano
    • 3 (15 ounce) cans black-eyed peas, rinsed and drained
    • 1 (4 ounce) jar pimento peppers, drained
    • 1 yellow or orange bell pepper, cored, seeded and chopped
    • 1 cup sliced green onions
    • 1/2 red onion, diced
    • 2 ribs celery, chopped
    • 1 teaspoon hot sauce
    • 1/2 teaspoon salt
    • Ground black pepper, to taste
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    Method: 

    Put all ingredients into a large bowl and toss to combine. Cover and chill for a few hours or overnight to allow flavors to blend before serving.

    Nutritional Info: 
    Per Serving:180 calories (40 from fat), 4.5g total fat, 1g saturated fat, 0mg cholesterol, 650mg sodium, 27g carbohydrate (7g dietary fiber, 2g sugar), 8g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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