Texas Caviar

Hotter than…
…the weather, not the salad

Since summertime is beating down on us, I’ve been doing a lot of cooking outdoors – crazy, I know.
Here’s a recipe for a refreshing cool salad that goes great with grilled foods. It’s another version of Country Caviar and ingredients change with every region. This one is from Texas.

Texas Caviar

2 -15 oz. cans black-eyed peas, drained and rinsed
1⁄4 cup roughly chopped cilantro or flat leaf parsley
1⁄4 cup extra-virgin olive oil
1⁄4 cup red wine vinegar
1 clove garlic, finely chopped
1 serrano chile, stem & seeds removed and finely chopped
1⁄2 red bell pepper, finely diced
1⁄4 red onion, thinly sliced
Salt and freshly ground black pepper, to taste

Combine everyting up in a bowl; season with the salt and pepper. Refrigerate for at least 4 hours or overnight.
Serve cold.

16 thoughts on “Texas Caviar

  1. Chefs Resources

    "Texas Caviar" had to look just because of the name. I was expecting something rather scary and more for the culinary "adventurer" (like rocky mt. oysters). Pleasantly surprised to find such a nice, summer dish! It would be a great accomapniment for many dishes.

  2. pegasuslegend

    I loved the name it drives you to the post, wasnt expecting the black beans but it all makes such perfect sense, yep I was having a blonde moment… I just started to love black beans, the burgers, the chili now this is another one that sounds like a winner great job here~

  3. Mother Rimmy

    I just love the titles to your posts. They are so creative! The salad looks terrific too. I've never tried black-eyed peas. This salad looks like a great way to get started.


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