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Texas caviar combines black-eyed peas, tomatoes, peppers, onions, and cilantro for a light yet substantial summer dip or salad.
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 your 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, the recipe 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.
How to Make Texas Caviar
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.
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- 29 ounces canned black-eyed peas rinsed and well drained
- 3 plum tomatoes diced
- 1 medium white onion finely diced
- 3 green onions finely chopped
- ¼ cup green bell pepper finely diced
- 2 jalapenos finely diced
- ¼ cup finely chopped fresh cilantro
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- juice of 2 limes
- 2 tablespoons olive oil
- Tortilla or corn chips (for serving)
- 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.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.