1 Video | Photo: Texas Caviar Recipe
Ingredients
- 4 cups cooked black-eyed peas, drained and cooled
- 1 cup diced yellow onion
- 1 cup diced red onion
- 1 green or red bell pepper, diced
- 1 tablespoon minced garlic
- 1 tablespoon Cajun seasoning
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon black pepper
Directions
Mix all ingredients thoroughly in a large bowl. Chill in the refrigerator for 24 hours, stirring occasionally. Stir again before serving.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By phillyfoodie23
Philadelphia, PA
on April 29, 2012
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Made this recipe for a pot luck at work and everyone loved it! Super easy and really tasty!
By EarlKemp
on January 02, 2011
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This is pretty close to the Threadgill's offering I remember. I'd reduce the onions next time, though, and maybe add more black-eyed peas. Be careful with the Cajun seasoning because most of them are very salty. If you want more kick, add cayenne (I did, and it really helped 1/4 teaspoon at a time until you're happy. Lastly, we think the flavor was greatly improved with more time to blend, say 48 hours or so.
By Puffin20
Austin, TX
on January 13, 2008
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This recipe as is isn't really anything really great and doesn't make any of my friends or family ask for more. However.....If you really want to make a "caviar" to remember..... Use two cans, drained and rinsed of black-eyed peas, one can, drained and well rinsed of black beans, add the onions, minced garlic to taste, one seeded and minced jalapeno pepper, (two if you're daring or if the peppers are small a pint of cherry tomatoes cut in half, some green onions finely minced, and pour an 8 oz bottle of zesty Italian dressing over the whole thing. Let set in the refrigerator for a couple of hours. Garnish with a couple of cherry tomatoes, some avacado, chopped, and cilntro. Serve with those chips shaped like scoops. Your guests will LOVE this any time of the year!
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