Wednesday, February 8, 2012

Texas Caviar by Marty E.

Scooping up some of Marty E.'s Texas Caviar

Marty E., a new blog contributor, brought this dish to the Super Bowl party and several people asked for the recipe.
"This was my first time with this recipe. I added a little more garlic than called for. Also used Ken's Steakhouse Italian with aged Romano dressing. Glad you liked it! " -- Marty

Texas Caviar is a make-ahead, marinated spicy black-eyed pea salad, popularized by Helen Corbitt, the 1950's food consultant and cookbook author, who directed food service at Neiman Marcus in Dallas, according to the Dallas Morning News.

Texas Caviar

1/2 onion, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
2 jalapeno peppers, chopped
1 tablespoon minced garlic
1 pint cherry tomatoes, quartered
1 (8 ounce) bottle zesty Italian dressing
1 (15 ounce) can black beans, drained
1 (15 ounce) can black-eyed peas, drained
1/2 teaspoon ground coriander
1 bunch chopped fresh cilantro

In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

                         ---Marty E.


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  2. I add diced Jicama to mine as well as some form of corn