Texas caviar
Get ready to dive into a bowl of Southern goodness with Texas caviar! This zesty black-eyed pea salad is a crowd-pleaser at parties, picnics, and potlucks. It's packed with fresh veggies and bursting with flavor, making it both tasty and healthy.
Equipment
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Whisk
Ingredients
- 2 cans black-eyed peas drained and rinsed
- 1 can corn drained
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1/2 red onion finely chopped
- 1/4 cup chopped fresh cilantro
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons lime juice
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Combine black-eyed peas, corn, bell peppers, onion, and cilantro in a large bowl.
- In a separate bowl, whisk together olive oil, vinegar, lime juice, sugar, salt, and pepper.
- Pour the dressing over the vegetable mixture and toss gently to coat.
- Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
- Stir before serving and adjust seasoning if needed.