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Friday, August 19, 2011

Texas Caviar

Since I have lived in the DC area for the majority of my life, most people don't know that I was actually born in Southern Texas. I love Southwestern/Mexican food but I didn't live there long enough to give the real thing a try. Unless my mom blended up enchiladas and spoon fed them to me. Which is highly doubtful. Although, possibly yummy.

Anyway, this recipe is from my mom and I am posting it as a homage to my birth state. Also, it is highly delicious. I ate it all week long for lunch. You can eat it straight up as a side dish or serve it like a salsa with tortilla chips. It is super easy to make but is better made a day ahead so the flavors can blend over night.


Ingredients:
2 - 15 oz cans black-eyed peas (drained and rinsed well)
1/2 cup finely chopped onion
1 green pepper, diced
1 red pepper, diced
1 jalapeno pepper, seeded and diced (or leave the seeds in for extra heat)
1/2 cup chopped cilantro
2 cloves garlic, minced
1/2 cup olive oil
1/2 to 2/3 cup red wine vinegar
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. black pepper

Directions:
Combine all ingredients in a large bowl and refrigerate overnight.

 

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6 Comments:

Blogger Kelli Nicholson Herrington said...

Ok so you know you have my mouth watering and all Im thinking is I need cornbread and to find a way to convert that picture to real life because you have that looking some kind of good!

August 19, 2011 at 1:41 PM  
Blogger Susie said...

This is so yummy and a great addition to most summer meals.

August 19, 2011 at 5:40 PM  
Anonymous Julie M. said...

Love, love, love me some good ol' Texas caviar. Having lived there for 6 years, I'll take a little tex mex whenever I can get it. Such delicious pictures as always!

August 22, 2011 at 5:23 PM  
Blogger Camilla said...

So glad to meet you via Fudge Ripple's Tuesday Night Supper Club. I can't wait to try out some of your recipes. ~Culinary Adventures with Camilla

September 12, 2011 at 11:38 PM  
Blogger tastejunkie said...

I've made this a few times, and each with my own little twist :-) Some alternatives to try: Use a little less red wine vinegar, but add the juice of a freshly squeezed lemon. And for a slightly different texture, use only one can of black-eyed peas with a can of black beans (both drained & rinsed). I serve this with tortilla chips and/or fritos. As an alternative to a sandwich, I usually use the leftovers in a tortilla wrap and call it my "Texas Bean Wrap."

November 22, 2011 at 2:28 PM  
Blogger Christina said...

@tastejunkie Your alternatives sound great, thanks for sharing! I love recipes that you can play around with to suit your needs!

November 28, 2011 at 3:47 PM  

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C + C Marriage Factory: Texas Caviar

Texas Caviar

Since I have lived in the DC area for the majority of my life, most people don't know that I was actually born in Southern Texas. I love Southwestern/Mexican food but I didn't live there long enough to give the real thing a try. Unless my mom blended up enchiladas and spoon fed them to me. Which is highly doubtful. Although, possibly yummy.

Anyway, this recipe is from my mom and I am posting it as a homage to my birth state. Also, it is highly delicious. I ate it all week long for lunch. You can eat it straight up as a side dish or serve it like a salsa with tortilla chips. It is super easy to make but is better made a day ahead so the flavors can blend over night.


Ingredients:
2 - 15 oz cans black-eyed peas (drained and rinsed well)
1/2 cup finely chopped onion
1 green pepper, diced
1 red pepper, diced
1 jalapeno pepper, seeded and diced (or leave the seeds in for extra heat)
1/2 cup chopped cilantro
2 cloves garlic, minced
1/2 cup olive oil
1/2 to 2/3 cup red wine vinegar
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. black pepper

Directions:
Combine all ingredients in a large bowl and refrigerate overnight.

 

Labels: , ,