Winter is slowly creeping out and warmer weather is teasing its way in. My cravings for rich and hearty dishes are subsiding with the promise of juicy strawberries, crisp asparagus, and delicate green peas.
Unfortunately for me, the weather isn't completely cooperating with my cravings, so it will be just a few more weeks until I can fully celebrate the bounties of spring.
In the meantime, I will enjoy this delicious pantry meal, livened up with some year-round grocery store produce. This southern "salad" has become a staple in my house. I've enjoyed it as a quick dip (add some corn and a side of chips!) for spontaneous get-togethers, as the perfect addition to a summer potluck, and as a healthy lunch on the go.
This recipe is also completely adjustable to what's in your kitchen. Have some fresh peas from the farmers market? Use those! Don't have cider vinegar? Try using red wine vinegar. Only have a green pepper and white onion? Whatever. Just don't hesitate to suit this to your taste. This recipe is a mere guideline for pantry yumminess.
What are your go-to dishes during this in-between season?
Black-Eyed Pea Salad
Serves 62 (15 ounce) cans black-eyed peas, drained and rinsed
1/4 cup red bell pepper, finely chopped
1/4 cup red onion, finely chopped
1 tablespoon minced jalapeno (or more to taste)
1/2 cup apple cider vinegar
1/3 cup canola oil
1 teaspoon Worcestershire sauce
1 teaspoon sugar
Salt and Pepper, to taste
Mix the black-eyed peas, red bell pepper, onion, and jalapeno into a large bowl.
To make the dressing, combine cider vinegar, canola oil, Worcestershire sauce, and sugar and whisk well. Season with salt and pepper. Pour over the black-eyed pea mixture and gently combine. Taste and season with more salt and pepper if necessary. Chill for at least an hour, or overnight. Allow to warm up just a bit before serving, as the dressing will thicken in the fridge.
This recipe can be easily doubled to serve a crowd.
Related: Recipe Review: Three Bean Salad with Edamame
(Images: Nealey Dozier)
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Friend, what you have there is properly called Texas Caviar. Dang fine stuff.
My "Texas Caviar" recipe is slightly different:
1 can corn
1 can kidney beans
1 can black beans
1 can chickpeas
Lime Juice
Italian Dressing (about 1/3 a bottle)
1 chopped yellow onion
Salt (to taste)
Sugar (to taste)
*combine all of the above, let sit covered in fridge overnight
Drain, then add two diced up avocados. YUM!
I just had a guest blogger share a similar recipe on my blog(www.eatdrinkshoplove.com) two weeks ago.
I make this salad all the time, with some variations. My favorite being feta cheese crumbles. Yum.
I've been making a variation with be peas, red pepper, tomato, parsley, and halloumi cheese.
My mother made this for me on New Year's Day to satisfy the Black Eyed Pea requirement because I didn't like the traditional offering of peas cooked with ham hocks. I'm a big girl now and make certain to cook up a pot come every Jan 1st - but as the fiance doesn't like them the black eyed peas get a similar do-over. He was skeptical at first, but is now a true fan...
I hated b.e.p.s until I concocted a similar salad years ago using fresh peas. What a great changes from those horrible canned peas my mother made me eat for good luck every new year's day in Texas. If you think you hate them, please give this recipe a try - you may become a convert like me!
The presentation in the can is such a turn-off. I prefer seeing it in the bowl. In the can I shudder and think, ew. Not very good food styling, the first photo.
This is also a Greek classic, here's the recipe my mum always makes.
She will add some smoked salmon or feta cheese depending on the mood.
I really miss it, but I haven't spotted any fresh black eyed beans in London, and I would hate to do it with canned beans!
Gotta love the TX Caviar. We do ours with corn, scallions, lime juice, olive oil instead of canola, and cherry tomatoes. Mmmmm.
I would love to throw some ripe diced mango on that action.
Where's the fresh cilantro...and cumin...and lime juice? That makes it might-fine Tex-Mex caviar.