Gluten Free Living – 2014

I LOVE Black-Eyed Pea Salad! Now you have to understand I’m not a black-eyed pea lover, nor did I ever grow up eating black-eyed peas like many Texans have. I can’t ever remember eating black-eyed peas before coming to Texas. But, since I’ve been introduced to them I’m finding that I don’t mind them a bit!

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This lovely salad is also called Texas Caviar. You can serve it as a salad, or as a dip with Fritos scoops. It’s perfect for backyard barbecues, potlucks or family reunions. Black-eyed peas are mixed with bell peppers, red onion, jalapeno pepper, shoepeg corn, pimientos and a tasty balsamic vinaigrette that’s just out-of-this-world!

The first time I was ever served this salad was at my friend, Cathy Foshea’s home. We were having a mission conference at our church and she was hosting some mutual friends from Wyoming that we both knew from previous mission trips to that region.

Cathy had a delicious steak and potato dinner that night, and she also served this lovely salad. I think some of the ingredients even came from her own garden. Her Texas Caviar, a.k.a. Black-Eyed Pea Salad was so wonderful that I had two or three servings of it that night!

I was looking for some different salad recipes to make up for a church-wide celebration luncheon last Sunday. I don’t like making the same thing everyone else is sure to bring, so I made several different salads that are a little unusual, or at least, not quite as common as regular potluck fare.

I didn’t think anyone else would make this salad and I was right, even though it is common in this neck of the woods. I also made up a batch of Copper Pennies which is a light and refreshing way to serve marinated carrots. I had several people tell me they enjoyed both recipes.

If you’re looking for a scrumptious way to use up black-eyed peas, bell peppers or other garden produce then please consider this amazing salad. It’s crunchy and tasty, and you can also serve it with Fritos scoops as a dip instead of as a salad. Whatever way you choose to serve it, this delightful salad sure does whet the appetite! This festive salad is healthy, low calorie, gluten free and vegan.

Black-Eyed Pea Salad is also known as Texas Caviar! 🙂

This salad can also be served as an appetizer with Fritos scoops.

While we love this as a salad, however, a lot of Texans serve this at tailgating parties as an appetizer.

Here’s what I did.

I used these ingredients to make the marinade.

The first thing you need to do is make up and cook the marinade so it will have enough time to cool when you need it. Place everything in a pot and bring it to a boil. Then turn off the heat and allow the marinade to cool.

Cook and drain frozen black-eyed peas according to package directions.

Dice up bell peppers, jalapeno peppers, red onion and celery. I recommend using yellow and orange peppers in this recipe to provide eye-popping color.

Add shoepeg corn and pimientos.

Once the balsamic vinaigrette has cooled, pour it over top of the salad ingredients.

Stir everything to combine well. Refrigerate at least 2-3 hours to get cold, but overnight is better.

Transfer to a serving bowl. To serve as an appetizer serve with Fritos scoops (this will also keep the recipe gluten free).

Or serve this great recipe as a side salad.

It’s great anytime you grill out. You can make it first thing in the morning and it will be cold enough and the flavors marinated by dinner time.

Black-Eyed Pea Salad has lots of marvelous crunch and texture. 

The jalapeno pepper and balsamic vinaigrette provide lots of zip and flavor. Texas Caviar is perfect for summer holidays like Memorial Day, Fourth of July or Labor Day.

Here’s the recipe.

BLACK-EYED PEA SALAD (TEXAS CAVIAR)

(Recipe adapted from Cathy Foshea, when we attended Hillcrest Baptist Church, Cedar Hill, TX)

Black-Eyed Pea Salad (Texas Caviar)

Teresa Ambra

Fabulous salad featuring black-eyed peas, bell peppers, jalapeno pepper, celery, shoepeg corn and pimientos in a delicious balsamic vinaigrette. This vegan and gluten free recipe is also called Texas Caviar. Can also be served as an appetizer with Fritos scoops.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Salads and Salad Dressings, Side Dish

Cuisine Southern

Servings 9

Calories 266 kcal

Equipment

• 1 large mixing bowl
• 1 small sauce pan
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 sharp knife to cut vegetables
• 1 large sauce pan
• 1 colander

Ingredients

  

1x2x3x

SALAD:

• 16 oz. bag frozen black-eyed peas cooked & drained according to package directions
• 1 red bell pepper chopped
• 1 orange or yellow bell pepper chopped
• 1/2 cup red onion chopped
• 1/2 cup celery chopped
• 1 fresh jalapeno pepper seeded & chopped
• 16 oz. can white shoepeg corn drained
• 1 small jar pimentos chopped, (2-oz.)

BALSAMIC VINAIGRETTE:

• 1/2 cup avocado oil (or canola or coconut oil)
• 2/3 cup balsamic vinegar
• 3 Tbsp. granulated sugar
• 1/2 tsp. pepper
• 1 tsp. salt

Instructions

 

SALAD:

• Mix dressing ingredients & bring to boil, then let it cool.
• Cook black-eyed peas according to package directions.
• Drain peas and allow to cool.
• Dice up veggies and add to black-eyed peas with drained corn and pimientos.
• When dressing is cool, pour over salad ingredients & let marinate at least 2-3 hrs. or overnight.
• Refrigerate.

BALSAMIC VINAIGRETTE:

• Mix dressing ingredients & bring to boil in a small saucepan over medium-high heat.
• Remove from heat and allow to cool.
• When dressing is cool, pour over salad ingredients & let marinate at least 2-3 hrs. or overnight.

Notes

NOTE: Make the dressing first so it can cool!

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 266kcalCarbohydrates: 33gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 228mgPotassium: 404mgFiber: 6gSugar: 15gVitamin A: 1214IUVitamin C: 53mgCalcium: 27mgIron: 2mg

Keyword black eyed peas, salad, side dish, texas caviar

Tried this recipe?Let us know how it was!

We love this crunchy and delicious salad/appetizer. It’s great by itself as a luncheon salad. Serve with homemade bread or rolls.

If you like black-eyed peas you will salivate over this amazing salad! I like the fact that it’s gluten free and vegan.

You will enjoy every bite of Black-Eyed Pea Salad, uh, Texas Caviar.

You may also enjoy these delicious recipes!

Carrot Raisin Salad

Roasted Zucchini Salad

Corn Salad

Black-Eyed Pea Salad (Texas Caviar)

Teresa Ambra

Fabulous salad featuring black-eyed peas, bell peppers, jalapeno pepper, celery, shoepeg corn and pimientos in a delicious balsamic vinaigrette. This vegan and gluten free recipe is also called Texas Caviar. Can also be served as an appetizer with Fritos scoops.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Salads and Salad Dressings, Side Dish

Cuisine Southern

Servings 9

Calories 266 kcal

Equipment

• 1 large mixing bowl
• 1 small sauce pan
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 sharp knife to cut vegetables
• 1 large sauce pan
• 1 colander

Ingredients

  

1x2x3x

SALAD:

• 16 oz. bag frozen black-eyed peas cooked & drained according to package directions
• 1 red bell pepper chopped
• 1 orange or yellow bell pepper chopped
• 1/2 cup red onion chopped
• 1/2 cup celery chopped
• 1 fresh jalapeno pepper seeded & chopped
• 16 oz. can white shoepeg corn drained
• 1 small jar pimentos chopped, (2-oz.)

BALSAMIC VINAIGRETTE:

• 1/2 cup avocado oil (or canola or coconut oil)
• 2/3 cup balsamic vinegar
• 3 Tbsp. granulated sugar
• 1/2 tsp. pepper
• 1 tsp. salt

Instructions

 

SALAD:

• Mix dressing ingredients & bring to boil, then let it cool.
• Cook black-eyed peas according to package directions.
• Drain peas and allow to cool.
• Dice up veggies and add to black-eyed peas with drained corn and pimientos.
• When dressing is cool, pour over salad ingredients & let marinate at least 2-3 hrs. or overnight.
• Refrigerate.

BALSAMIC VINAIGRETTE:

• Mix dressing ingredients & bring to boil in a small saucepan over medium-high heat.
• Remove from heat and allow to cool.
• When dressing is cool, pour over salad ingredients & let marinate at least 2-3 hrs. or overnight.

Notes

NOTE: Make the dressing first so it can cool!

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 266kcalCarbohydrates: 33gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 228mgPotassium: 404mgFiber: 6gSugar: 15gVitamin A: 1214IUVitamin C: 53mgCalcium: 27mgIron: 2mg

Keyword black eyed peas, salad, side dish, texas caviar

Tried this recipe?Let us know how it was!