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Texas Caviar

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Texas Caviar

Cuisine:American

Course:Side Dish

20m prep 0s cook 20m ready

About 8 cups A great stand-in for salsa or bean salad, this can be eaten immediately or refrigerated overnight. The longer it sits, the better it gets.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
    • (1 teaspoon minced shallot)
    • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
    • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper, or to taste
    • ¾ cup olive oil
    Sub-recipe steps
    1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
    2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
    3. If made in advance, cover and refrigerate. Shake well before using.
  • Three 16-ounce cans black-eyed peas, drained and rinsed
  • One 6-ounce jar pimientos, chopped, with juice
  • (3 fresh or pickled jalapeño peppers, chopped)
  • 1 large tomato, chopped
  • (1 green bell pepper, chopped)
  • ½ cup sliced green onions
  • ¼ cup chopped parsley or cilantro
  • 3 garlic cloves, minced
  • (1 tablespoon chopped oregano)
  • (1 tablespoon Worcestershire sauce)
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon black pepper

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 Vinaigrette
  • Three 16-ounce cans black-eyed peas, drained and rinsed
  • One 6-ounce jar pimientos, chopped, with juice
  • (3 fresh or pickled jalapeño peppers, chopped)
  • 1 large tomato, chopped
  • (1 green bell pepper, chopped)
  • ½ cup sliced green onions
  • ¼ cup chopped parsley or cilantro
  • 3 garlic cloves, minced
  • (1 tablespoon chopped oregano)
  • (1 tablespoon Worcestershire sauce)
  • 1 tablespoon hot pepper sauce
  • 1 teaspoon black pepper

Let's Cook

  1. Step 1.

    Prepare in a large bowl: Vinaigrette

  2. Step 2.

    Add and toss with the vinaigrette: Three 16-ounce cans black-eyed peas, drained and rinsed; One 6-ounce jar pimientos, chopped, with juice; (3 fresh or pickled jalapeño peppers, chopped); 1 large tomato, chopped; (1 green bell pepper, chopped); ½ cup sliced green onions; ¼ cup chopped parsley or cilantro; 3 garlic cloves, minced; (1 tablespoon chopped oregano); (1 tablespoon Worcestershire sauce); 1 tablespoon hot pepper sauce; 1 teaspoon black pepper

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