Texas Caviar
  • ⅓ cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons chopped fresh cilantro
  • 2 (15-ounce) cans black-eyed peas, rinsed and drained
  • 2 cups chopped red onion
  • 1 cup chopped yellow bell pepper
  • ¼ cup minced fresh jalapeño
  • 12 cherry tomatoes, quartered
  • 1 tablespoon minced fresh garlic
  • Garnish: fresh cilantro
For vinaigrette
  1. In a small bowl, whisk together olive oil, vinegar, lime juice, salt, pepper, and cilantro; set aside.
For caviar
  1. In a medium bowl, combine black-eyed peas, onion, bell pepper, jalapeño, tomatoes, and garlic. Add vinaigrette to pea mixture, tossing to combine.
  2. Cover and chill for up to 2 hours. Garnish with fresh cilantro and serve with tortilla chips, if desired. Store covered in refrigerator for up to 3 days.
Recipe by Southern Lady Magazine at https://www.southernladymagazine.com/texas-caviar/