Texas Caviar
A zesty black-eyed pea dip with peppers, lime, and cilantro — the Texas classic that disappears first off the table.
Ingredients
- 2 (15-oz) cans black-eyed peas, rinsed and drained
- 1 cup grape tomatoes, halved
- 1 red bell pepper, finely diced
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and minced
- 1/2 cup chopped cilantro
- 1/3 cup olive oil
- 1/4 cup fresh lime juice
- 1 tsp ground cumin
- 1/2 tsp salt
- Pinch of cayenne
- Tortilla chips, for serving
Method
- Combine the black-eyed peas, tomatoes, bell pepper, onion, jalapeño, and cilantro in a large bowl.
- Whisk the olive oil, lime juice, cumin, salt, and cayenne; pour over and toss to coat.
- Chill at least 1 hour so the flavors marry.
- Serve with tortilla chips.
A Texas grazing-table classic — make it a day ahead; it only gets better.