Texas Caviar
- Total Time
- 5 minutes plus marinate for 3 to 5 days
- Prep Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 216-ounce cans black-eyed peas
- 4scallions, green parts only, minced
- 2 to 3jalapeños, seeded and minced
- ¼cup chopped fresh cilantro
- ½cup corn oil
- ¼cup fresh lime juice
- ¼cup apple cider vinegar
- Salt and freshly ground black pepper to taste
- Round tortilla chips
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Preparation
- Step 1
Drain the peas well, rinse under running water and drain again. Transfer to a bowl. Add the scallions, jalapeños and cilantro and toss to mix. Whisk together the oil, lime juice and vinegar and pour over the beans. Toss to coat. Season with salt and pepper to taste.
- Step 2
Transfer to a large glass jar or airtight plastic container. Marinate the mixture for three to five days, turning the jar occasionally to mix the ingredients.
- Step 3
To serve, spoon the peas into a shallow glass bowl. Serve with chips for scooping.
Private Notes
Comments
Traditionally, folks put some red onion, and even a little tomato or bell pepper. I find the pepper and onion add a little more crunch, particularly if you have folks who can't take the heat, and need to cut back on the jalapenos.
Fresh corn cut off the cob is a nice addition too.
Add a can of shoepeg corn. Whole kernal corn is okay. A cob or two of fresh corn is ideal.
Traditionally, folks put some red onion, and even a little tomato or bell pepper. I find the pepper and onion add a little more crunch, particularly if you have folks who can't take the heat, and need to cut back on the jalapenos.
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