Texas Caviar
"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!!!"
photo by Sharon123
- 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
- Mix the black eyed peas, onion, red pepper, celery, and jalapenos in a bowl.
- 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.
- Cover and refrigerate for at least 2 hours, or up to 2 days.
- Just before serving, stir in the cilantro or parsley and bacon if using. Transfer to a serving bowl and serve at room temperature.
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Reviews
-
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!
