Texas Caviar
This is an excellent, tasty and healthy dip anywhere... but especially in Texas, and especially at a tailgate party. Made with black-eyed peas, the flavors are smokey and salty and creamy (that be the beans) and nutty (beans again) and get better n' better after a day or so of marinating. And it is totally open to being fussed with so you can really do whatever you like to make it your own. it is actually a kind of salsa, as in, for chips. In some recipes, this seems tricky to me. But, if you mash some of the beans to thicken it and hold it together, it will stay on a chip pretty well.
Category: Appetizers
Estimated effort: less than one hour
Ingredients
- 4 cups cooked black eyed peas
- 1/2 cup olive oil
- 2 tablespoons apple cider vinegar
- salt and pepper
- 2 chile peppers, sliced
- 1/4 cup minced red onion
- 1 cup flat leaf parsley
- 1 stalk celery, small dice
- 1 cup diced fresh tomatoes
Preparation Instructions
Toss the beans with the oil and vinegar. Add salt and pepper and let sit at room temperature for 1 hour.
Toss in peppers, onions, parsley and celery. Marinade for several hours or overnight in the fridge.
Remove from fridge and add tomatoes, if using them. Let rest at room temperature for about one hour until ready to serve.
Serve with tortilla chips.
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