Name: Texas Caviar
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 4 cups of cooked black-eyed peas (2 15-ounce cans, rinsed and drained) -; 8 green onions, just the green parts thinly sliced -; 1/2 cup chopped cilantro -; 3 jalapeño chile peppers, stems and seeds removed (wear gloves! do not touch your eyes after handling them!), finely chopped -; 2 plum tomatoes, diced, or 1/2 cup of canned diced tomatoes, drained -; 1 yellow bell pepper, seeds and stem removed, diced -; 3 cloves garlic, minced -; 2 tablespoons extra virgin olive oil -; 2 tablespoons lime juice -; 1 teaspoon ground cumin -; Kosher salt and freshly ground black pepper, to taste -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Texas Caviar

1. 4 cups of cooked black-eyed peas (2 15-ounce cans, rinsed and drained) -

2. 8 green onions, just the green parts thinly sliced -

3. 1/2 cup chopped cilantro -

4. 3 jalapeño chile peppers, stems and seeds removed (wear gloves! do not touch your eyes after handling them!), finely chopped -

5. 2 plum tomatoes, diced, or 1/2 cup of canned diced tomatoes, drained -

6. 1 yellow bell pepper, seeds and stem removed, diced -

7. 3 cloves garlic, minced -

8. 2 tablespoons extra virgin olive oil -

9. 2 tablespoons lime juice -

10. 1 teaspoon ground cumin -

11. Kosher salt and freshly ground black pepper, to taste -

How to cook deliciously - Texas Caviar

1. Stage

Stir together the caviar ingredients: In a medium bowl, stir together the black-eyed peas, green onion greens, cilantro, chopped jalapeño, tomatoes, bell pepper, and garlic.

2. Stage

Whisk together the dressing ingredients: In a separate bowl, whisk together the olive oil, lime juice, and cumin.

3. Stage

Combine caviar and dressing, then season: Pour over the the black-eyed pea mixture. Stir to coat. Add salt and pepper to taste. Best chilled for several hours. Serve cold as a side salad or with tortilla chips.