Appetizer: United States – Texas Cuisine – Texas Caviar

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 (15 oz (425 g)) cans black-eyed peas, drained and rinsed, approx. 3 cups (540 g)
- 1 cup (150 g) corn kernels, fresh, frozen (thawed), or canned (drained)
- 1 cup (150 g) diced bell peppers (mix of red and green)
- 1/2 cup (75 g) finely diced red onion (about 1/2 medium)
- 1 jalapeño, seeded and finely diced (about 0.53 oz (15 g)), or 1/2 jalapeño for milder heat
- 1 cup (150 g) cherry tomatoes, halved (optional)
- 1/2 cup (15 g) chopped cilantro, loosely packed
- 1/4 cup (25 g) sliced green onions (scallions)
- 3 tbsp (45 ml) fresh lime juice (about 1–2 limes)
- 2 tbsp (30 ml) red wine vinegar
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 tbsp (15 ml) honey or 1 tbsp (15 g) granulated sugar
- 1 tsp (2.5 g) ground cumin
- 1/2 tsp (1 g) chili powder (optional)
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 8 oz (225 g) sturdy tortilla chips, for serving

Show original ingredient measurements

- 2 (15 oz) cans black-eyed peas, drained and rinsed, approx. 3 cups (540 g)
- 1 cup (150 g) corn kernels, fresh, frozen (thawed), or canned (drained)
- 1 cup (150 g) diced bell peppers (mix of red and green)
- 1/2 cup (75 g) finely diced red onion (about 1/2 medium)
- 1 jalapeño, seeded and finely diced (about 15 g), or 1/2 jalapeño for milder heat
- 1 cup (150 g) cherry tomatoes, halved (optional)
- 1/2 cup (15 g) chopped cilantro, loosely packed
- 1/4 cup (25 g) sliced green onions (scallions)
- 3 tbsp (45 ml) fresh lime juice (about 1–2 limes)
- 2 tbsp (30 ml) red wine vinegar
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 tbsp (15 ml) honey or 1 tbsp (15 g) granulated sugar
- 1 tsp (2.5 g) ground cumin
- 1/2 tsp (1 g) chili powder (optional)
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 8 oz (225 g) sturdy tortilla chips, for serving

Instructions

Short Description:
A bright, salad-like dip of black-eyed peas, corn, bell peppers, and fresh herbs tossed in a tangy vinaigrette — served chilled with tortilla chips for scooping.

Regional Notes:
This Texas version centers on black-eyed peas, a Southern staple, combined with sweet corn and bold Texan flavors (jalapeño, cilantro) and a tangy red-wine-vinegar-lime vinaigrette. Unlike some Southwestern salsas, it uses cooked peas as the base and is served as a chip-ready dip rather than a salsa accompaniment.

1. In a large bowl combine the drained black-eyed peas and corn.
2. Add the diced bell peppers, red onion, jalapeño, cherry tomatoes (if using), cilantro, and green onions; toss gently to combine.
3. In a separate small bowl or jar whisk together the lime juice, red wine vinegar, olive oil, honey (or sugar), ground cumin, chili powder (if using), salt, and black pepper until emulsified.
4. Pour the vinaigrette over the pea-and-vegetable mixture and toss until everything is evenly coated.
5. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
6. Cover and refrigerate at least 1 hour (preferably 2–4 hours or overnight) to allow flavors to meld and the peas to absorb the dressing.
7. Before serving, give the Texas Caviar a final stir and transfer to a serving bowl; serve chilled or at cool room temperature with tortilla chips for scooping.