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Texas Caviar

A vibrant, crunchy Southern appetizer that combines black-eyed peas, fresh vegetables, and a zesty dressing, perfect for any gathering.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups black-eyed peas, canned and rinsed High-quality canned peas work well in this dish.
  • 1 cup fresh corn or canned corn Use fresh corn when in season; otherwise, frozen or canned is fine.
  • 1 cup bell peppers (red and green mixed) Chopped for added color and crunch.
  • 1/2 cup red onion Diced finely to avoid overpowering the dish.
  • 1/2 cup fresh cilantro Fresh is essential for flavor; parsley can be a substitute.
Dressing Ingredients
  • 1/4 cup fresh lime juice For bright flavor.
  • 1/4 cup red wine vinegar Adds robust tang.
  • 1 tablespoon honey or agave syrup To balance acidity.
  • 1 teaspoon ground cumin For smoky flavor.
  • 1/2 teaspoon cayenne pepper Adjust to taste for heat.
  • 1/2 teaspoon garlic powder Adds flavor without sharpness.
  • 1/4 cup olive oil For emulsification.

Method
 

Preparation
  1. In a large bowl, combine the black-eyed peas, corn, bell peppers, red onion, and cilantro.
  2. In a separate bowl, whisk together the lime juice, red wine vinegar, honey or agave syrup, cumin, cayenne pepper, garlic powder, and olive oil until well combined.
Mixing and Marinating
  1. Pour the dressing over the bean and vegetable mixture and toss to coat evenly.
  2. Cover and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.

Notes

For the best flavor, let the caviar marinate overnight. Serve it with tortilla chips, on salads, or as a topping for tacos.