I’ve never been to Texas but if I ever were to go this would be the first thing I try. Texas caviar is the perfect salad eaten with chips or even a spoon for lunch… am I the only one who does that? Probably. It’s one of my favorite healthy snacks/appetizers and I’m always getting people to try it. Basically, Texas Caviar is a dish made up of black eyed peas and some veggies topped with a tangy vinaigrette. I guess you can say it’s a black eyed pea salad if you really wanted to break it down.
I made this recipe a little untraditional because I can’t help adding more veggies to the beans for extra fiber and freshness. I also put a little spin on the dressing too. Instead of whisking oil, vinegar, and spices I decided to mix together two of my favorite things, roasted garlic and sundried tomatoes. All you need is a food processor to make the dressing creamy. It’s a little tangy and so good. While you may be tempted to eat it all right when you make it, refrain from doing so because refrigerating it for a few hours will let all the flavors come out. I hope you love it as much as I do!
- 1 can black eyed peas drained and rinsed
- ½ red onion chopped
- ½ red pepper chopped
- ½ green pepper chopped
- 1 roma tomato chopped
- 1 teaspoon pickled jalapeños
- Salt and pepper to taste
- ¼ cup sundried tomatoes
- ½ cup olive oil
- 1 head of roasted garlic peeled
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- In a small bowl the peas, onion, peppers, tomato, jalapeños, and salt and pepper. Mix until well combined
- In a food processor combine all the ingredients for the dressing and pulse until smooth.
- Mix the dressing into the black eyed pea mixture until evenly coated. Serve with chips or toasted baguettes