Texas Caviar

Submitted by Epi-curious

"I made this on a whim to take to a friends dinner party. It was so easy to make, and the end result was a dip that no on had ever tried before, but really enjoyed. It has a very earthy taste and goes really well with spicy foods. TRY IT!!!"

 

• Ready In: 15mins
• Ingredients: 12
• Yields: 3 cups
• Serves: 6-8

ingredients

• 1 (19 ounce) can black-eyed peas
• 1⁄4 cup sweet onion, diced
• 1⁄4 cup red pepper, diced
• 1⁄2 cup celery, diced
• 1 tablespoon pickled jalapeno pepper, minced
• 1 tablespoon cider vinegar
• 1 pinch sugar
• 1 garlic clove, crushed through a press
• 1⁄4 cup olive oil
• salt and pepper
• 2 tablespoons fresh parsley, chopped
• 8 slices bacon, cooked, chopped and cooled

directions

1. Mix the black eyed peas, onion, red pepper, celery, and jalapenos in a bowl.
2. Whisk the vinegar, sugar, and garlic in a small bowl. Gradually whisk in the oil. Stir into the beans and season with salt and pepper.
3. Cover and refrigerate for at least 2 hours, or up to 2 days.
4. Just before serving, stir in the cilantro or parsley and bacon if using. Transfer to a serving bowl and serve at room temperature.

Reviews

[Sharon123]

A new(at least for me), delicious way to eat black eyed peas! I didn't have pickled jalapenos, so used a little pickled daylilly buds, and added a smidgon of chipotle in adobo. Loved it, ate the whole thing. Thanks!