Black-eyed peas have been an important staple of Southern cookery since they came to southern shores as part of the slave trade from Africa. This appetizing salad hails from traditional Texas home cooking, hence its colloquial name “Texas Caviar.” Serve in small quantities to add protein to the plate, almost like a relish. Double the recipe to make more of a potluck-sized serving. Photos by Evan Atlas.
- 15- to 16-ounce cans black-eyed peas, drained and rinsed
- 1 medium green, red, or yellow bell pepper, finely diced
- 2 to 3 scallions, chopped
- ⅓ cup chopped fresh parsley
- 1½ tablespoons extra-virgin olive oil
- 2 to 3 tablespoons apple cider vinegar, to taste
- 1 teaspoon natural granulated sugar or agave nectar
- ½ teaspoon dried oregano or dried basil
- Salt and freshly ground black pepper
- Pinch dried hot red pepper flakes
- Combine all the ingredients in a mixing bowl and stir to combine.
- Cover and allow to marinate for at least an hour or two at room temperature. If your kitchen is warm, place in the refrigerator to marinate. Stir occasionally.
- When ready to serve, transfer to a serving container if you'd like.
Per serving: Calories: 105 Total fat: 3g Protein: 4g Carbs: 14g Sodium: 3mg
- Explore Bean Salads for more easy, tasty ideas.