Texas Caviar

According to my wise father, New Year’s resolutions don’t begin until the first Monday of the new year, so you have plenty of time to come up with one and continue to not exercise and eat whatever you want.  I think it also means you have a few days to get in your black-eyed peas.

While I’m not entirely convinced that eating black-eyed peas on January 1 is a guarantee for good luck, I’m not one to give up an opportunity for luck.  Unfortunately I have never been a huge fan of black-eyed peas (the food or the purveyors of “My Humps”) until I learned about Texas Caviar.  For the record, it doesn’t resemble actual caviar in the slightest.


Texas Caviar

adapted from Food Network

2 cans of black-eyed peas, drained and rinsed

1/2 red onion, chopped

1 cup cherry tomatoes, cut in half or quarters

1/4 cup parsley, roughly chopped

1 bell pepper, chopped

1 jalepeno, seeded and finely chopped

1/4 cup red wine vinegar

2T olive oil

1/2 tsp hot sauce (Tabasco or Cholula)

salt and pepper

1. Stir the black-eyed peas, red onion, tomatoes, parsley, bell pepper, and jalepeno together in a medium-sided bowl.

2. Whisk the red wine vinegar, oil, and hot sauce together in a small bowl.  Pour the dressing over the caviar and stir to coat everything.

3. Cover and chill for several hours.  The longer the flavors marinate together, the better it tastes, so give it at least 3-4 hours.  I serve it with tortilla chips.

2 thoughts on “Texas Caviar

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