This recipe is a favorite at the Texas Governor’s Mansion. The original version calls for cooked fresh black-eyed peas, but we used canned to streamline the process. Add a little sugar to taste if you’d like to tone down the tang.
- 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
- In a small bowl, whisk together olive oil, vinegar, lime juice, salt, pepper, and cilantro; set aside.
- In a medium bowl, combine black-eyed peas, onion, bell pepper, jalapeño, tomatoes, and garlic. Add vinaigrette to pea mixture, tossing to combine.
- 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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