Black-Eyed Pea Salad (or Dip)
This fresh and flavorful Black-Eyed Pea Salad is a vibrant mix of black-eyed peas, bell pepper, jalapeño, herbs and a zesty lime vinaigrette. Also known as Texas Caviar, it's a 20-minute make-ahead salad or dip to serve with tortilla chips to summon some good luck for New Year's Day.
Servings: 10
Ingredients
- 3 15.5-ounce cans black-eyed peas drained and rinsed
- 1 bunch scallions thinly sliced
- 1 jalapeno seeded and diced
- 1 red bell pepper diced
- 1 cup flat-leaf parsley chopped
- ¾ cup cilantro chopped
For the vinaigrette
- 2 large limes juiced (about ⅓ cup)
- 3 garlic cloves minced
- 1½ teaspoons hot sauce
- 2 tablespoons Worcestershire sauce
- 1 teaspoon kosher salt
- ¾ teaspoon black pepper
- 3 tablespoons white balsamic vinegar
- ¾ cup olive oil
Instructions
- Add first 6 ingredients to a large bowl. Stir to combine. Note: Remove seeds from jalapeno to reduce spiciness.
For the vinaigrette
- In a jar, add the juice of 2 limes (about ⅓ cup), minced garlic, hot sauce, Worcestershire sauce and white balsamic vinegar. Season with kosher salt and black pepper.
- Pour in ¾ cup olive oil, secure lid and shake for about 20 to 30 seconds, until well combined.
Make the salad
- In a large bowl, add black-eyed peas, sliced scallions, diced jalapeno, diced red bell pepper, and chopped parsley and cilantro. Stir to combine.
- Pour vinaigrette into the bowl, around the edges, and use a spatula or wooden spoon to toss the dressing into the salad until evenly coated.
- Transfer to an air-tight container and refrigerate until ready to serve.
Notes
Make a day in advance to allow flavors to really come together. Leftovers keep in the refrigerator for up to a week.
Serve as a side salad or with tortilla chips as a dip.