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.
- 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
- Toss all ingredients together in a large bowl.
- Cover and refrigerate for several hours to allow the flavors to blend.
- Serve with tortilla or corn chips.
More recipes for Texas Caviar you might enjoy from around the internet:
- Texas Caviar from Mommy’s Kitchen
- Texas Caviar from the Cowgirl Hall of Famous Restaurant on Epicurious
- Kara Cooks’ Texas Caviar
What I was cooking…
- One year ago: Strawberry Lemon-Limeade
- Two years ago: Caramel Layer Cake
- Three years ago: Ravioli with Chunky Tomato Sauce