Texas Caviar from the Cowgirl Hall of Fame Restaurant
Texas Caviar is a popular dish in Texas, often served as a side dish or appetizer at barbecues and potlucks. It was first created in the 1940s by Helen Corbitt, a renowned chef at the Neiman Marcus department store in Dallas.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 14.
Ingredients
- 2 can Black-eyed peas
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Red onion
- 1 medium Jalapeno pepper
- 1 cup Corn kernels
- 1 bunch Cilantro
- 1 medium Lime
- 2 tablespoon Olive oil
- 2 tablespoon Apple cider vinegar
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
Instructions
- Drain and rinse the black-eyed peas.
- Dice the red bell pepper, green bell pepper, red onion, and jalapeno pepper.
- Chop the cilantro.
- In a large bowl, combine the black-eyed peas, diced vegetables, corn kernels, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, apple cider vinegar, salt, black pepper, cumin, and garlic powder.
- Pour the dressing over the black-eyed pea mixture and toss to combine.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve chilled and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 22g8%
- Sugars 3g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.