Black-eyed peas have been an important staple of Southern cookery since they came to southern shores as part of the slave trade from Africa. This appetizing salad hails from traditional Texas home cooking, hence its colloquial name “Texas Caviar.” Serve in small quantities to add protein to the plate, almost like a relish. Double the recipe to make more of a potluck-sized serving. Photos by Evan Atlas.

Recipe

Marinated Black-Eyed Peas

This appetizing marinated black-eyed pea salad hails from traditional Texas home cooking, hence its colloquial name “Texas Caviar.”

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Course: Bean salad

Cuisine: Traditional American

Diet: Vegan, Vegetarian

Keyword: black-eyed pea salad

Prep Time: 15

Total Time: 15

Servings: to 6

Calories: 189kcal

Author: Veg Kitchen

Ingredients

15- to 16- ounce cans black-eyed peas drained and rinsed
1 medium green red, or yellow bell pepper, finely diced
2 to 3 scallions chopped
⅓ cup chopped fresh parsley
1 ½ tablespoons extra-virgin olive oil
2 to 3 tablespoons apple cider vinegar to taste
1 teaspoon natural granulated sugar or agave nectar
½ teaspoon dried oregano or dried basil
Salt and freshly ground black pepper
Pinch dried hot red pepper flakes

US Customary - Metric

Instructions

Combine all the ingredients in a mixing bowl and stir to combine.
Cover and allow to marinate for at least an hour or two at room temperature. If your kitchen is warm, place in the refrigerator to marinate. Stir occasionally.
When ready to serve, transfer to a serving container if you'd like.