Texas Caviar (V,GF)

by Kelli & Brad

texas caviar recipe


We’ve discovered this is a pretty popular dish here in the longhorn state. Everyone has their favorite version, and there are plenty.

It makes a great side dish on its own or served as a dip with chips. We’ve enjoyed versions that included fresh corn or even mangoes, so feel free to experiment with your own additions.

Texas Caviar (V,GF)
  • 2 Cups dried black-eyed peas
  • 3 Tbs apple cider vinegar
  • 2 Cloves garlic, minced
  • 1 tsp Dijon mustard
  • 1 tsp oregano
  • 2 Celery stalks, chopped to bite size pieces
  • 1 Red bell pepper, chopped
  • 1 Cup green onions, chopped
  • ½ Cup red onion, chopped
  1. Put peas in a large bowl and cover with several inches of water. Soak overnight. Drain and rinse well.
  2. Transfer peas to a large pot and add 6 cups water. Bring to a boil.
  3. Reduce heat, cover, and simmer until tender, about 45 minutes. Drain well.
  4. In a large bowl, combine vinegar, garlic, mustard, and oregano and whisk together.
  5. Add the peas and remaining ingredients and toss to coat well.
  6. Cover and chill for 2-3 hours in the fridge to allow the flavors to blend.


photo credit: texascooking cc

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