Texas Caviar

Connie Swearingen, executive chef at the Texas Governor’s Mansion, shared the original version of this recipe with us—it’s a favorite for gatherings and family events at the mansion. While hers calls for cooked fresh black-eyed peas, we used canned to streamline the process. Add a little sugar to taste if you’d like to tone down the tang. 

Texas Caviar
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Vinaigrette
  1. 1/3 cup extra-virgin olive oil
  2. 1 tablespoon red wine vinegar
  3. 1 tablespoon freshly squeezed lime juice
  4. 2 teaspoons kosher salt
  5. 1 teaspoon ground black pepper
  6. 3 tablespoons chopped fresh cilantro
Caviar
  1. 2 (15-ounce) cans black-eyed peas, rinsed and drained
  2. 2 cups chopped red onion
  3. 1 cup chopped yellow bell pepper
  4. 1/4 cup minced fresh jalapeño
  5. 12 cherry tomatoes, quartered
  6. 1 tablespoon minced fresh garlic
  7. 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.
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