This bright and fresh Texas Caviar recipe is a perfect appetizer for your summer cookouts.
The big surprise here?
Caitlin Bensel; Food Stylist: Torie Cox
Why Is It Called Texas Caviar?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Marinated in a garlic-and-onion vinaigrette, they were a huge hit.
Add dressing and toss to combine.
Cover and chill 2 hours, then serve with tortilla chips or as desired.
Toss in some rotisserie chicken, and you have a satisfying main course.
Storing Texas Caviar
Store caviar an airtight container in the refrigerator up to three days.
The flavors will meld together as it sits.
Ingredients
2(14-oz.)
cansblack-eyed peas, drained
1(15.5-oz.)
Add the dressing to the black-eyed pea mixture, stirring until combined.
Cover and chill 2 hours.
Serve with the tortilla chips.
Source
Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)