Print

Texas Caviar Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

Texas Caviar is a vibrant and flavorful black-eyed pea salad packed with a colorful medley of fresh bell peppers, onions, jalapeños, beans, and corn, all tossed in a zesty cumin-lime vinaigrette. This versatile dish can be enjoyed as a dip with tortilla chips, a salad side, or a topping for tacos and burritos, offering a refreshing and healthy option perfect for gatherings or everyday meals.

Ingredients

Scale

Beans and Vegetables

  • 1 pound dried black-eyed peas, rinsed
  • 6 cups water, plus more for soaking
  • 1 large red bell pepper, finely diced
  • 1 large orange bell pepper, finely diced
  • 1 large yellow bell pepper, finely diced
  • 1 large red onion, finely diced
  • 4 jalapeños, seeded and minced (adjust to your spice preference)
  • 1 bunch cilantro, chopped
  • 4 green onions, thinly sliced
  • 1 (15-ounce) can whole kernel corn, drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can diced tomatoes, drained

Dressing

  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup lime juice, freshly squeezed
  • 2 tablespoons honey or agave nectar (optional, for sweetness)
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste

Instructions

  1. Soak the Peas: Place rinsed black-eyed peas in a large bowl and cover with cold water, at least 2 inches above the peas. Soak for at least 6 hours or preferably overnight. For a quicker method, boil peas and water for 2 minutes, remove from heat, and let sit for 1 hour.
  2. Cook the Peas: Drain and rinse the soaked peas. Transfer to a large pot or Dutch oven and add 6 cups of fresh water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45-60 minutes until peas are tender but still hold their shape. Add more water if needed to keep peas submerged.
  3. Drain and Cool: Drain cooked peas thoroughly in a colander and rinse with cold water to stop cooking and cool them completely.
  4. Dice the Bell Peppers: Wash and dry the red, orange, and yellow bell peppers. Remove stems, seeds, and membranes, then finely dice each pepper into small uniform pieces.
  5. Dice the Red Onion: Peel and finely dice the red onion into small pieces.
  6. Mince the Jalapeños: Wash and dry jalapeños, remove stems and seeds (and membranes if less heat is desired), then mince very finely. Wash hands thoroughly after handling.
  7. Chop the Cilantro: Wash and dry cilantro, remove thick stems, and chop the leaves finely.
  8. Slice the Green Onions: Wash and dry green onions, trim roots, and thinly slice both green and white parts.
  9. Combine Ingredients: In a large bowl, combine the cooled black-eyed peas, diced bell peppers, diced red onion, minced jalapeños, chopped cilantro, sliced green onions, drained corn, rinsed black beans, and drained diced tomatoes.
  10. Make the Dressing: In a separate small bowl, whisk together red wine vinegar, olive oil, fresh lime juice, honey (if using), ground cumin, chili powder, garlic powder, and smoked paprika until emulsified. Taste and adjust seasonings as needed.
  11. Add the Dressing: Pour the dressing over the vegetable and bean mixture. Gently toss until all ingredients are evenly coated with the dressing.
  12. Season to Taste: Add salt and freshly ground black pepper according to your preference.
  13. Chill and Marinate: Cover the bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 2 hours, preferably overnight, to allow flavors to meld and develop.
  14. Serve: Serve Texas Caviar chilled with tortilla chips as a dip, or use it as a salad topping, side dish, or filling for tacos, burritos, or on bruschetta.

Notes

  • For a spicier salad, leave more seeds in the jalapeños or add extra minced jalapeños.
  • Honey is optional and can be substituted with agave nectar for a vegan option or omitted for less sweetness.
  • Make sure to soak and cook the black-eyed peas properly to ensure tenderness without mushiness.
  • This dish can be made a day ahead to deepen the flavors.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with tortilla chips for a crowd-pleasing appetizer or as a colorful side salad at barbecues and potlucks.

Keywords: Texas Caviar, black-eyed peas salad, Tex-Mex salad, bean salad, healthy appetizer, cold salad, black-eyed peas, vegetable salad, party dip, vegetarian salad

Find it online: https://delishfamilyrecipe.com/texas-caviar-recipe/