Texas Caviar will bring Olé raves at your next party or sporting event. This Tex-Mex style of salsa includes beans and white corn, along with the other traditional salsa ingredients of tomatoes, onions, chiles, and cilantro. Here, the chosen beans are canned black-eyed peas, so you can easily put this together. Make it a couple of days in advance so the flavors can meld. Serve with tortilla chips, and you have a crowd-pleasing party appetizer with little effort. It looks almost too pretty to eat, but you can rest assured, it will be scarfed up in a flash.
Many Southern families serve black-eyed peas on New Year’s Day for luck in the coming year. Texas Caviar is a welcome change, especially if you are having company over. If you are not a black-eyed pea fan, check my Notes below for substitutions.
Texas Caviar Recipe
1 (15.8-ounce) can black-eyed peas, thoroughly drained (see Notes)
1-1/2 cups chopped fresh tomato
1 cup canned white “shoe-peg” corn, thoroughly drained
1/3 cup thinly sliced green onions
3 Tablespoons canned chopped mild green chiles
2 Tablespoons white wine vinegar or white vinegar
1 Tablespoon (about 1 medium-sized) minced seeded jalapeno or serrano chile pepper
1 Tablespoon chopped fresh cilantro
1 teaspoon extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
Fresh cilantro for garnish
In a large bowl, combine black-eyed peas, tomatoes, corn, green oniones, mild green chiles, vinegar, jalapenos, cilantro, olive oil, cumin, garlic powder, oregano, salt, onion powder, and cayenne pepper. Stir gently until mixed.
Cover and refrigerate 2 to 3 days to let flavors meld.
To serve, garnish with fresh cilantro leaves and accompany with colorful, plain, or cheesy tortilla chips.
Yield: about 4 cups
Feel free to substitute black beans or small pinto beans for the black-eyed peas.
Texas Caviar Recipe Photo © 2017 Peggy Filippone