TEXAS CAVIAR

Texas Caviar image

This recipe was developed by the late great Helen Corbitt (legendary Texas cook) in 1940. "Saveur" magazine.

Provided by threeovens

Categories Beans

Time 4h

Yield 6 serving(s)

Number Of Ingredients 11

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Ingredients

1 (15 ounce) can black-eyed peas, rinsed and drained
1/4 cup fresh cilantro, chopped
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1 serrano chili, stemmed seeded minced
1/2 red bell pepper, chopped fine
1/4 cup red onion, sliced thin
kosher salt
fresh ground black pepper
lettuce leaf, for serving

Steps:

In a large bowl, combine black-eyed peas, cilantro, olive oil, vinegar, garlic, serrano chile, bell pepper, and onion; season with salt and pepper.
Cover and refrigerate at least 4 hours or overnight; serve on a bed of lettuce leaves.

Nutrition Facts : Calories 143, Fat 9.4, SaturatedFat 1.4, Sodium 214.1, Carbohydrate 11.2, Fiber 2.7, Sugar 0.8, Protein 3.6

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