Texas Caviar


1 medium bell pepper

1 small red onion

2 (15.5 ounce) cans black-eyed peas

1 (15.5 ounce) can corn kernels, no salt added

3 Tbsp canola oil

2 Tbsp vinegar

1 tsp cumin

¼ tsp salt

½ tsp ground black pepper

¼ cup fresh cilantro leaves (optional)


1. Rinse and dice bell pepper, removing core and seeds. Peel, rinse, and dice onion.

2. If using, rinse and chop cilantro leaves.

3. In a colander, drain and rinse black-eyed peas and corn.

4. In a large bowl, add pepper, onion, peas, corn, cilantro (if using), and remaining ingredients. Mix well.


· Dried black-eyed peas may be cheaper than canned. If using dried, cook according to package directions until peas are soft but not mushy. Drain, rinse, and add 3 cups cooked peas to salad. Use leftovers in other recipes later in the week.

· Try chilling the salad. Serve it over cooked spinach, kale or collard greens.

· Use any type of vinegar you have on hand. Try balsamic, cider, or red or white wine vinegar.

· Use black beans in place of black-eyed peas if you like.

· When corn is in season, use fresh in place of canned. Cook 4 medium ears of corn. Remove kernels from cob with a knife. Add to salad.

Presented by: Katherine Killen, Knox County Health Dept.

Date: 3/20/2014


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