Texas Black-Eyed Pea Caviar

Texas Black-Eyed Pea Caviar

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.

  • 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
You must be signed in to use shopping lists. Sign in or create account

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.

Recipe Discussion