May 27, 2009

Texas Caviar

The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940.

$Texas Caviar$ Credit: André Baranowski

2  15-oz. cans black-eyed peas,
   drained and rinsed
1⁄4 cup roughly chopped cilantro
1⁄4 cup extra-virgin olive oil
1⁄4 cup red wine vinegar
1 clove garlic, finely chopped
1 serrano chile, stemmed, seeded,
   and finely chopped
1⁄2 red bell pepper, cored, seeded,
   and finely chopped
1⁄4 red onion, thinly sliced
Kosher salt and freshly ground black pepper,
   to taste

1. Combine first 8 ingredients in a bowl; season with salt and pepper.

2. Refrigerate for 4 hours or overnight. Serve on top of lettuce leaves.

SERVES 6

This article was first published in Saveur in Issue #121

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Ratings & Reviews (7)

by damcjunkin on 2009-06-05

I lost this recipe a couple of years ago and was devistated. It is fat (guilt) free and VERY good, the hit of every get together. We use it as a dip with tortilli chips.

by a_sulzbach on 2009-06-14

I make a similar dish, but add diced cucumbers and tomatoes to it also. It is a good thing to have in the fridge to snack on, or to serve with grilled pork chops.

by srfarrell68 on 2010-03-19

Very easy and tasty salad!

by taltieri on 2010-05-04

I made this for a vegan friend and she RAVED about how good it was. I love the protein / fat ratio and the flavor is unique and fresh.

by Charlenetoo on 2011-03-26

This would have been very good with about half the vinegar called for.

by BSTEPELM on 2011-07-20

This was really simple to make and very flavorful. I didn't change a thing, but maybe next time I would add a little bit of crumbled feta...yum.
http://sparrowsandspatulas.blogspot.com/2011/07/hold-em-helen-corbitts-texas-caviar.html