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PrintTexas Black-Eyed Pea Caviar
Dairy-Free, Gluten-Free, Vegetarian, Vegan
This salad of black-eyed peas and crunchy vegetables tossed in a light vinaigrette is a traditional New Year's dish yet 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 serve as a side dish to complement pork chops or chicken.
Serves 4 as a main dish and 6 as a side dish
- 1/2 cup avocado oil
- 1/4 cup red wine vinegar
- 2 cloves minced fresh garlic
- 1 teaspoon prepared yellow mustard
- 1 Anaheim or Jalapeno chile pepper, seeds removed and slivered
- 1 teaspoon dried oregano
- red chile pepper hot sauce, to taste
- 3 cans (15-ounce each) black-eyed peas, rinsed and drained
- 1 jar (4 ounce) pimento peppers, drained
- 1 yellow or orange bell pepper, chopped
- 1 cup sliced green onions
- 1/2 large red onion, diced
- 2 large stalks celery, chopped
- sea salt, to taste
To make the dressing, whisk together the avocado oil, vinegar, garlic, mustard, chile pepper, oregano and hot sauce. Set aside.
In a large serving bowl, mix black-eyed peas, pimento peppers, bell pepper, green onions, red onion, celery and salt to taste. Stir in the dressing, tossing well to combine thoroughly. Allow this to sit for at least a few hours or as long as overnight in order to blend the flavors. Before serving, taste and adjust the seasonings.
Nutrition Info
Serves 4 as a main dish:
Per serving (17oz/499g-wt.): 610 calories (270 from fat), 30g total fat, 3.5g saturated fat, 12g protein, 77g total carbohydrate (20g dietary fiber, 15g sugar), 0mg cholesterol, 220mg sodium
Serves 6 as a side dish:
Per serving (12oz/333g-wt.): 410 calories (180 from fat), 20g total fat, 2.5g saturated fat, 8g protein, 51g total carbohydrate (13g dietary fiber, 10g sugar), 0mg cholesterol, 150mg sodium