What is Texas Caviar? It is a wonderful relish made with black-eyed peas and Tex Mex flavor. I was first introduced to this dish at a party in my teen years. I remember the idea of cold black-eyed peas as being weird to me. Fast forward to my dad’s 60th birthday party where I got a request to make it. I got a basic recipe, made it, and fell in love with it. What I did not fall in love with was using bottled Italian salad dressing. So for New Year’s I am making it again, but Persnickety style which means no junk! This recipe is gluten Free, vegan and super easy.
- 2 lbs. fresh or frozen black-eyed peas, cooked and cooled
- 3 green onion, chopped
- 1 ea. red and green bell peppers, chopped
- 1 jalapeno, seeded and chopped
- 1 bunch cilantro, destemmed and chopped
- 2 leaves of kale, destemmed and chopped
- Sea Salt to taste
- 1 c. "salad" oil
- 1/2 c. red wine vinegar
- 1/2 tsp. sugar, or preferred sweetener
- 3 cloves of garlic, crushed and chopped
- 1/4 tsp. cumin
- Combine peas and vegetables in large bowl. Combine dressing ingredients in separate bowl and whisk together. Pour dressing over pea mixture and toss. Refrigerate at least 2 hours or for best flavor overnight
This recipe can be served with tortilla chips or to lower the carb count serve in lettuce cups. You could even replace the veggies in the recipe with about 1 cup of lacto-fermented salsa for some extra probiotics and to make it an even healthier dish. It would even be fabulous with some bacon bits, although then it would no longer be vegan of course. The “salad” oil I prefer to use can be found here in the marketplace. Are you a fan of Texas caviar?
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