Texas Caviar Black Eyed Pea Salad Recipes

Steps:

• In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

Steps:

• Whisk together the vinegar, sugar, oregano and hot sauce in a large bowl. Drizzle in the oil while whisking. Add the peas, pimentos, corn, garlic, onion, bell pepper and cilantro to the dressing; season with salt and pepper. Toss until everything is coated. The salad can be served immediately, but is better if it sits for a few hours or overnight.

Steps:

• Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
• To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

Steps:

• Combine the vinegar, oil, water, sugar, salt and pepper in a medium saucepan over medium-low heat. Whisk together and simmer for 3 minutes then remove from the heat. Set aside to cool.
• Meanwhile, combine the black-eyed peas, black beans and corn in a large bowl. Add the onion, bell peppers and jalapeno, then pour in the dressing and stir until well combined.
• Serve the Texas caviar immediately with tortilla chips or cover and refrigerate for up to 24 hours.

Steps:

• If you are using fresh black eyed peas, boil them until they become tender (about 15 minutes), then rinse them with cold water, and drain. Dried peas will have to be soaked overnight before cooking. If you are using canned peas you will not need to cook them, but they should be rinsed well to remove any extra sodium.
• Combine the black eyed peas, mango, bell peppers, onion, jalapeño, and garlic in a large mixing bowl.
• In a second bowl, whisk together the oil, vinegar, honey, lime juice, salt, and pepper. Pour the dressing over the salad and toss to combine. You can serve this immediately but I think it tastes a little better if it has an hour or so to chill in the fridge.

Steps:

• In large glass bowl, combine all ingredients except garnish, stirring to mix well.
• If liquid does not cover peas in bowl, add a little more dressing.
• Marinate, covered, in refrigerator for 24 hours.
• Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves.
• Garnish with green onion tops.