Name: Texas Caviar
Ingredients: 1 ½ cups cooked black-eyed peas; 2 cups cherry tomatoes, halved; 1 bunch reen onions, sliced; 1 medium red bell pepper, diced (about ½ cup); ½ cup Chef Del’s Italian Dressing (see recipe); 2 jalapeño peppers, diced small; 3 cloves garlic, minced (1 tablespoon); 1 bunch cilantro or Italian parsley, chopped; Sea salt and black pepper to taste; ½ cup unsweetened applesauce; ¼ cup white wine vinegar; ¼ cup lemon juice; 2 Tbsp finely chopped fresh parsley; 2 tsp dried oregano; 2 garlic cloves, crushed; 2 teaspoons Dijon mustard; Sea salt and black pepper to taste

Recipes » Appetizers » Texas Caviar

By Chef Del Sroufe

(3)

This is a wonderful summer salad that’s full of fresh garden flavors and nutrient-dense ingredients. The jalapeño peppers give it a little kick that pairs deliciously with the earthy sweetness of the black-eyed peas.

Yield: 4 servings

Gluten Free Low Sugar Nut Free Soy Free

One of my closest friends often makes this dish for picnics, or just because. We eat it with tortilla chips and I love it. It’s filling, fresh, and so easy to make.