Texas Black-Eyed Pea Caviar

Texas Black-Eyed Pea Caviar

Rated:
Recipe Rating: 3.74356
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.
Ingredients: 
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic, finely chopped
  • 1 teaspoon Dijon mustard
  • 1 Anaheim or jalapeño pepper, 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, chopped
  • 4 green onions, sliced
  • 1/2 red onion, diced
  • 2 stalks celery, chopped
  • 1 teaspoon hot sauce
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method: 
In a large bowl, combine oil, vinegar, garlic, mustard, Anaheim pepper, oregano, black-eyed peas, bell pepper, green onions, red onion, celery, hot sauce, salt, and pepper. Toss to combine. Cover and refrigerator for at least 2 hours or overnight before serving.
Nutritional Info: 
Per Serving: 180 calories (40 from fat), 4.5g total fat, 1g saturated fat, 650mg sodium, 27g carbohydrates, (7 g 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.