Texas Caviar Recipe

Aug 19, 2011 3:01 pm

Mix it up with a colorful black-eyed pea salad

I knew I'd struck culinary gold when none of my fellow Food Republic test kitchen colleagues (AKA our editorial director Richard and photographer Mark) knew what Texas caviar was, or why I was making it. It is the single most effective way to make black-eyed peas, a legume not everyone is crazy about. It's supremely tasty. And it was invented in Texas. I chose it to complement our chicken fried steak and chicken fried chicken (coming soon to the recipe section, or, if you can't wait to try it, serve it as a side with Cajun Blackened Catfish). We did a lot of chicken-frying that day (not to be confused with chicken frying).

What does all this have to do with caviar? Nothing, except that once you start eating it you might start craving it in your sleep. And I don't know anyone who's complained about something like that.

Black-Eyed Pea Salad
Photo: Mark Shaw
Servings: 4


1 can black-eyed peas, drained and rinsed well
1 red bell pepper, seeded and finely diced
1 yellow bell pepper, seeded and finely diced
1 large jalapeno, seeded and finely diced
1 small red onion, finely diced
1/2 cup Italian flat-leaf parsley, finely chopped
juice of one lemon
2 tablespoons extra-virgin olive oil
coarse salt and freshly ground pepper
  1. Combine all chopped vegetables and parsley in a large bowl.
  2. Add lemon juice and olive oil and mix well.
  3. Add salt and pepper to taste.
  4. Refrigerate for at least 30 minutes and serve alongside your favorite Southern entree. 
Level of Difficulty: 
Prep Time: 
20 minutes
Cooking Time: 
0 minutes
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