Best Texas Caviar Black Eyed Pea Salad Recipes

Marinated Black Eyed Pea Salad, Aka Texas Caviar image

Provided by GertieMcFlirty

Categories Beans

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 12

4 cups black-eyed peas, cooked
1 cup celery, finely sliced
4 ounces green chilies, chopped
1/4 cup red bell pepper, finely diced
1/2 cup purple onion, diced
2 garlic cloves, finely minced
1 teaspoon salt (or more to taste)
1/2 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 1/2 cups Italian dressing
red cabbage leaf, for garnish
minced green onion top, for garnish

Steps:

In large glass bowl, combine all ingredients except garnish, stirring to mix well.
If liquid does not cover peas in bowl, add a little more dressing.
Marinate, covered, in refrigerator for 24 hours.
Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves.
Garnish with green onion tops.

Nutrition Facts : Calories 235.4, Fat 13.2, SaturatedFat 2.2, Sodium 1396.9, Carbohydrate 24.4, Fiber 4.7, Sugar 5.3, Protein 6.4

Texas Caviar (Black-eyed Pea Salsa or Salad) image

Provided by @MakeItYours

Number Of Ingredients 15

2 cans (16 ounces each) blackeyed peas
2 cups fresh or frozen (thawed) corn
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large red onion, chopped
1-2 jalapeños, seeded and chopped
6 roma tomatoes
1 tbsp. minced chipotle pepper (canned in adobo sauce)
1 large clove garlic, crushed
2 tsp. salt (or to taste)
1 tsp. pepper
1/2 tsp. sugar
1 tbsp. Tabasco sauce
1/2 cup red wine vinegar
1/4 cup water (may use "Thick Water")

Steps:

Drain and rinse black-eyed peas. Combine in a large bowl with corn, chopped peppers, onions, and tomatoes.
Mix chipotle pepper, water, vinegar, Tabasco, sugar, garlic, salt and pepper. Pour over salad and stir gently to coat. Refrigerate for several hours to overnight before serving.
Serve as a dip with tortilla chips or as a salad.

Black Eyed Pea & Mango Salad (Mango Texas Caviar) image

Provided by Lori Loucas @jostlori

Number Of Ingredients 13

1 1/2 cup(s) black eyed peas, cooked
1 cup(s) mango, diced
1/2 cup(s) red bell pepper, diced
1/2 cup(s) green bell pepper, diced
1/2 cup(s) onion (red or white), diced
4 tablespoon(s) red wine vinegar
2 tablespoon(s) olive oil
1 tablespoon(s) honey
1 - lime, juice of
2 tablespoon(s) pickled jalapeno, minced (to taste)
1 teaspoon(s) garlic, minced
1/4 teaspoon(s) salt
1/8 teaspoon(s) black pepper

Steps:

If you are using fresh black eyed peas, boil them until they become tender (about 15 minutes), then rinse them with cold water, and drain. Dried peas will have to be soaked overnight before cooking. If you are using canned peas you will not need to cook them, but they should be rinsed well to remove any extra sodium.
Combine the black eyed peas, mango, bell peppers, onion, jalapeño, and garlic in a large mixing bowl.
In a second bowl, whisk together the oil, vinegar, honey, lime juice, salt, and pepper. Pour the dressing over the salad and toss to combine. You can serve this immediately but I think it tastes a little better if it has an hour or so to chill in the fridge.

Texas Caviar - Black eyed pea salad image

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients
3-4 tablespoons red wine vinegar
1/3 cup canola or vegetable oil
Sugar, to taste
Salt, to taste
4-5 pickled jalapeños
1 Roma tomato, seeds removed and roughly chopped
2 15-ounce cans of black-eyed peas
1 finely chopped white or yellow onion
2 15-ounce cans of corn kernels
1 clove of garlic, roughly chopped
2 red bell peppers, finely chopped
Herb (cilantro, parsley, or chives)

Steps:

Vinaigrette
Add about 1 tablespoon of red wine vinegar to a bowl and whisk in 1/3 cup of canola or vegetable oil. Add sugar and salt to taste.
"Caviar"
Roughly chop the jalapeños and place in a bowl. Add the chopped Roma tomato, the black-eyed peas, the chopped onion, a dash of red wine vinegar, the corn kernels, the chopped garlic, a bit of sugar to taste, the red bell peppers, and your herb of choice. Add vinaigrette and stir to combine. Adjust the seasonings to taste. Serve.