Texas Caviar

Texas Caviar

Texas Caviar

Throughout the American south, black-eyed peas are eaten on New Year's Eve at the stroke of midnight, in the hopes of a new year filled with prosperity. This is salad is a lighter, fresher take on black-eyed peas. See the recipe for Texas Caviar »André Baranowski

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

Texas Caviar
The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940.
Yield: serves 6

Ingredients

  • 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

Instructions

  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.