Texas Black-Eyed Pea Caviar
Serves 8
Time 2 hr 10 min
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.
Special Diets:
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 (15.0-ounce) cans black-eyed peas, rinsed and drained
- 1 (4.0-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
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, 0mg cholesterol, 650mg sodium, 27g carbohydrates (7g dietary fiber, 2g sugar), 8g protein.
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.
See our Terms of Service.
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 (15.0-ounce) cans black-eyed peas, rinsed and drained
- 1 (4.0-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