Texas Caviar

Texas Caviar
Texas Caviar

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    # 2 cans cooked, dried, black-eyed peas

  • ½ to 1-cup salad oil

  • 1/4

    ¼ cup wine vinegar

  • 1

    clove garlic

  • 1/4

    ¼ cup diced onion

  • 1/2

    ½ teaspoon salt

  • Cracked pepper

Directions

Drain the liquid from the peas. Place peas in a pan or bowl. Add remaining ingredients and mix thoroughly. Store in a jar in refrigerator and remove garlic clove after one day. Store at least two days and up to two weeks before eating. You’ll need a plate and fork for these. Or a tortilla chip. Variations: Red and green bell peppers, chopped jalapenos, green onions, marinated mushrooms, artichoke hearts, cilantro, lime juice, bottle vinaigrettes and radishes are among the other ingredients cooks add to pickled black-eyed peas to help them hold their own in the current world of marinated salads.

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