Texas Caviar

by Lana Stuart on May 8, 2012 · 14 comments

Texas Caviar

Texas Caviar just may be the perfect summer recipe. Making it won’t heat up your kitchen since there’s no cooking required, it’s low in fat and high in protein, and keeps well in the fridge for several days.  You can make just enough for family, or easily multiply the recipe for a crowd. And it has loads of everyone’s favorite southwestern flavors – jalapeno, lime, and cilantro! Plus all the chopping and dicing is great knife skills practice.

You’ll want to keep this recipe handy all summer for your cookouts and pool parties.

According to Saveur, Texas Caviar was invented by Helen Corbitt in 1940.  It’s really just a black-eyed pea salad and everybody and their cousin has a different recipe for it. I’m sharing mine today.

Like most simple salad recipes, the directions are brief. Toss all the ingredients together in a bowl. Cover and refrigerate to give the flavors time to develop. Great to make the day before your party and pull out when your guests arrive.

Texas Caviar

Rating: 51

Prep Time: 15 minutes

Total Time: 15 minutes

Texas Caviar

Texas caviar is a great summertime recipe! No cooking and it goes great with everything from tortilla chips to hamburgers.

Ingredients

  • 2 cans black-eyed peas, rinsed and well drained
  • 2-3 plum tomatoes, diced
  • 1 medium white onion, finely diced
  • 3-4 green onions, finely chopped
  • 1/4 cup green bell pepper, finely diced
  • 2-3 jalapenos, finely diced
  • 1/4 to 1/2 cup finely chopped fresh cilantro
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • juice of 2 limes
  • 2 tblsp. olive oil
  • Tortilla or corn chips

Instructions

  1. Toss all ingredients together in a large bowl.
  2. Cover and refrigerate for several hours to allow the flavors to blend.
  3. Serve with tortilla or corn chips.
http://www.lanascooking.com/2012/05/08/texas-caviar/

More recipes for Texas Caviar you might enjoy from around the internet:

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{ 14 comments… read them below or add one }

1 Barbara | Creative Culinary May 8, 2012 at 4:06 pm

I love this stuff. Well I have loved it I should say but haven’t made it in years so thanks for the reminder!

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2 Lana May 9, 2012 at 10:09 am

Seems like I’m always reminding you of something from the past, Barb. I kinda like that :-)

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3 nancy@skinnykitchen.com May 8, 2012 at 6:23 pm

I love Texas Caviar and your recipe looks great!

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4 Blog is the New Black May 8, 2012 at 8:51 pm

I was JUST introduced to this last summer and I LOVE it. And I was thinking of making it this weekend and then I saw this. Fate.

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5 Lana May 9, 2012 at 10:10 am

Well, you absolutely MUST make it this weekend for sure! Hope you enjoy it.

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6 Miss P May 9, 2012 at 8:41 am

I often make this when I am expecting a group of folks. And, leftovers are wonderful on a bed of shredded lettuce as a salad the next day. Take care.

Miss P

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7 Lana May 9, 2012 at 10:12 am

Yep – you can also serve it on a slice of toasted baguette almost like bruschetta. Or as a dip with chips. Or, as you say, in a salad. Very versatile! I know some people use a bottled Italian dressing in this recipe, but I prefer the fresh lime juice and olive oil. Which do you do?

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8 Miss P May 12, 2012 at 7:54 am

Don’t tell anybody, but I don’t use either. The fresh taste of the tomatoes, paired with the other veggies and a little salt, pepper and other seasoning, has enough kick to carry the dish. Again, don’t tell anybody.

Miss P

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9 Priscilla - She's Cookin' May 9, 2012 at 1:47 pm

I, too, love Texas caviar – and it’s what I make for New Years to carry on the blackeyed peas tradition of good luck!

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10 Karen (Back Road Journal) May 9, 2012 at 4:31 pm

Growing up in Texas, I have had many a bite of Texas caviar. It is always a favorite at parties…yours looks terrific.

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11 Alana May 9, 2012 at 10:59 pm

Texas Caviar is Great thanks for the recipe.

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12 Kathleen May 12, 2012 at 6:09 pm

This looks absolutely yum-my!

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13 Georgia @ The Comfort of Cooking May 14, 2012 at 11:12 am

I LOVE Texas caviar! Friends bring it to potlucks all the time here in Austin. I’ve never made it myself, though. Great recipe, Lana!

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14 Angie May 27, 2012 at 9:27 am

I can eat a ton of this, love it!

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