Name: Texas Caviar
Prep time: 4 h
Total time: 4 h
Yield: 6 serving(s)
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

Recipe by threeovens

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This recipe was developed by the late great Helen Corbitt (legendary Texas cook) in 1940. "Saveur" magazine.

Ready In:: 4hrs
Serves:
Units:

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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.

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