Texas caviar, what a name! Credited with its invention is the legendary Austin-based Neiman-Marcus chef Helen Corbitt, who popularized this bean dip in the 1940s.
Texas caviar (also called "cowboy caviar") is a cold black-eyed pea salad, with chiles, onions, and bell peppers that doubles as a dip for tortilla chips.
Now most of the food we make around here gets shared among many—parents, boyfriend, friends, brothers, neighbors. But this one? I did not share. Mine. All. Mine.
It's that good.
Texas caviar can be served either as a little side salad, perhaps on some butter lettuce if you like, or it can be used as a dip, like salsa, for tortilla chips.
You will find that if you make it as a dip, well, it takes a steady hand to keep the beans from falling of the chips. But, it's well worth it. Enjoy!
Recipe by Lisa Fain, the Homesick Texan. Republished with permission of author.
- 4 cups of cooked black-eyed peas (2 15-ounce cans, rinsed and drained)
- 8 green onions, just the green parts thinly sliced
- 1/2 cup chopped cilantro
- 3 jalapeño chile peppers, stems and seeds removed (wear gloves! do not touch your eyes after handling them!), finely chopped
- 2 plum tomatoes, diced, or 1/2 cup of canned diced tomatoes, drained
- 1 yellow bell pepper, seeds and stem removed, diced
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
In a medium bowl, stir together the black-eyed peas, green onion greens, cilantro, chopped jalapeño, tomatoes, bell pepper, and garlic.
In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the the black-eyed pea mixture. Stir to coat. Add salt and pepper to taste.
Best chilled for several hours. Serve cold as a side salad or with tortilla chips.
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