Texas Caviar

By Flyer920

The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940

Ingredients

• 2 15-oz. cans black-eyed peas,
• drained and rinsed
• 1 ⁄4 cup roughly chopped cilantro
• 1 ⁄4 cup extra-virgin olive oil
• 1 ⁄4 cup red wine vinegar
• 1 clove garlic, finely chopped
• 1 serrano chile, stemmed, seeded,
• and finely chopped
• 1 ⁄2 red bell pepper, cored, seeded,
• and finely chopped
• 1 ⁄4 red onion, thinly sliced
• Kosher salt and freshly ground black pepper,to taste

Preparation

Step 1

1. Combine first 8 ingredients in a bowl; season with salt and pepper.

2. Refrigerate for 4 hours or overnight. Serve on top of lettuce leaves.