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Texas Caviar


By Drick's Rambling Cafe (Visit website)










Hotter than...


...the weather, not the salad







Since summertime is beating down on us, I've been doing a lot of cooking outdoors - crazy, I know.






Here's a recipe for a refreshing cool salad that goes great with grilled foods. It's another version of Country Caviar and ingredients change with every region. This one is from Texas.




Texas Caviar


2 -15 oz. cans black-eyed peas, drained and rinsed
1?4 cup roughly chopped cilantro or flat leaf parsley
1?4 cup extra-virgin olive oil
1?4 cup red wine vinegar
1 clove garlic, finely chopped
1 serrano chile, stem & seeds removed and finely chopped
1?2 red bell pepper, finely diced
1?4 red onion, thinly sliced
Salt and freshly ground black pepper, to taste

Combine everyting up in a bowl; season with the salt and pepper. Refrigerate for at least 4 hours or overnight.

Serve cold.






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