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Texas Caviar a.k.a. Black-Eyed Pea Salad | Can't Stay Out of the Kitchen | perfect as a dip with #Fritos scoops or serve as a #salad. Light & refreshing & great for summer #holidays, backyard BBQs or family reunions. #glutenfree #vegan #blackeyedpeas #appetizer

Black-Eyed Pea Salad (Texas Caviar)

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.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Salads and Salad Dressings
Cuisine Southern
Servings 8

Ingredients
  

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. 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!
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