Texas Caviar
MAKE IT SHINE!
ADD YOUR PHOTO
This recipe was developed by the late great Helen Corbitt (legendary Texas cook) in 1940. "Saveur" magazine.
- Ready In:
- 4hrs
- Serves:
- Units:
ingredients
- 1 (15 ounce) can black-eyed peas, rinsed and drained
- 1⁄4 cup fresh cilantro, chopped
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup red wine vinegar
- 1 garlic clove, minced
- 1 serrano chili, stemmed seeded minced
- 1⁄2 red bell pepper, chopped fine
- 1⁄4 cup red onion, sliced thin
- kosher salt
- fresh ground black pepper
- lettuce leaf, for serving
directions
- In a large bowl, combine black-eyed peas, cilantro, olive oil, vinegar, garlic, serrano chile, bell pepper, and onion; season with salt and pepper.
- Cover and refrigerate at least 4 hours or overnight; serve on a bed of lettuce leaves.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@threeovens
Contributor
@threeovens
Contributor
"This recipe was developed by the late great Helen Corbitt (legendary Texas cook) in 1940. "Saveur" magazine."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by: