Texas Caviar
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.
Gluten Free
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Yield: 4 servings
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.
What You'll Need
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
CHEF DEL’S ITALIAN DRESSING
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
Earn your plant-based nutrition certificate
How to Make It
CHEF DEL’S ITALIAN DRESSING
1 Combine all ingredients in a blender and process until smooth and creamy.
2 Store refrigerated in an airtight container for up to 10 days.
TEXAS CAVIAR
1 Combine all ingredients in a large bowl and mix well.
2 Refrigerate for 2 hours until well chilled to marry the flavors.
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