Texas Caviar

  • Serves

    serves 6


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


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


Step 1

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

Step 2

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

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