TEXAS CAVIAR- Dottie Gauvin
Most people call black-eyed peas – Beans – but in Texas a pea is a pea and a bean is a bean. Fresh black-eyed peas are wonderful just boiled with a little chopped up bacon in and onion in them, but Texas Caviar is one of my favorites and of course, out here I have to buy canned black eyed peas. Sometimes I can find frozen ones.
In Texas, it is traditional to eat Black Eyed Peas in some form on New Years Day. Doing this is supposed to bring you good luck! One of my favorite black-eyed pea recipes is this one. It is easy to make and 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. If you make it as a dip, well you will find it takes a steady hand to keep the peas from falling off the chips. But, its well worth the effort. Enjoy!
Preparation time: 15 minutes
Yield: serves 4-6
4 cups of cooked black-eyed peas (or use 2 – 15 oz. cans – rinse and drain)
8 green onions, just the green parts, thinly sliced
1/2 cup chopped cilantro
3 jalapeno chili peppers, stems and seeds removed (wear gloves and do not touch your eyes after handling them. Finely chop the peppers
2 plum tomatoes, diced or ½ cup of canned diced tomatoes, drained
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons lime juice
1 tsp. ground cumin
Salt and black pepper to taste
1 yellow bell pepper, seeds and stems removed, diced
In a medium bowl, stir together the black-eyed peas, green onion greens, cilantro, chopped jalapeno, tomatoes, bell pepper and garlic. In a separate bowl ,whisk together the olive oil, lime juice and cumin. Pour over the black-eyed pea mixture. Stir to coat. Add salt and pepper to taste.
Best chilled for several hours.