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Texas caviar has nothing to do with fish eggs—it’s just a fancy name for good ol’ marinated black-eyed peas. This chunky mix was popularized at Neiman Marcus in Dallas in the 1950s and has migrated throughout the Lone Star State. This is a salad that thinks it’s a salsa, and it’s never better than when served with a longneck bottle of beer and a basket of tortilla chips.
Makes 8 servings
2 ears fresh corn
1 red bell pepper
2 Tbsp apple cider vinegar
1/2 tsp sugar
1 garlic clove, crushed through a press
Kosher salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
One 15-oz./430-g can black-eyed peas, drained and rinsed
2 ripe Roma (plum) tomatoes, seeded and cut into 1/2-in./12-mm dice
1/3 cup/40 g finely chopped red onion
1 Tbsp minced seeded jalapeño chile
2 Tbsp chopped fresh cilantro
Tortilla chips, for serving
Lime wedges, for serving
Instructions
1
Position the broiler rack about 8 in./20 cm from the heat source and preheat the broiler.
2
Place the corn and red pepper on the broiler rack and broil, turning the corn occasionally, until the corn kernels are toasted brown and the pepper skin is blackened and blistered, about 10 minutes. (Or grill in an outside grill over direct heat.) Remove the corn from the broiler if it is done before the pepper. Let stand for 10 minutes. Cut the corn kernels from the corn. Discard the skin, seeds, and core from the bell pepper and cut the pepper into 1/2-in./12-mm dice.
3
Whisk the vinegar, sugar, 1/2 tsp kosher salt, and 1/4 tsp black pepper together in a medium bowl. Gradually whisk in the oil. Add the corn, red bell pepper, black-eyed peas, tomatoes, red onion, and jalapeño, and mix well. Cover and refrigerate for at least 4 hours or up to 3 days. Just before serving, season with salt and pepper to taste and sprinkle with the cilantro. Serve the caviar with tortilla chips and lime wedges.
Texas caviar has nothing to do with fish eggs—it’s just a fancy name for good ol’ marinated black-eyed peas. This chunky mix was popularized at Neiman Marcus in Dallas in the 1950s and has migrated throughout the Lone Star State. This is a salad that thinks it’s a salsa, and it’s never better than when served with a longneck bottle of beer and a basket of tortilla chips.
Makes 8 servings
2 ears fresh corn
1 red bell pepper
2 Tbsp apple cider vinegar
1/2 tsp sugar
1 garlic clove, crushed through a press
Kosher salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
One 15-oz./430-g can black-eyed peas, drained and rinsed
2 ripe Roma (plum) tomatoes, seeded and cut into 1/2-in./12-mm dice
1/3 cup/40 g finely chopped red onion
1 Tbsp minced seeded jalapeño chile
2 Tbsp chopped fresh cilantro
Tortilla chips, for serving
Lime wedges, for serving
Instructions
1
Position the broiler rack about 8 in./20 cm from the heat source and preheat the broiler.
2
Place the corn and red pepper on the broiler rack and broil, turning the corn occasionally, until the corn kernels are toasted brown and the pepper skin is blackened and blistered, about 10 minutes. (Or grill in an outside grill over direct heat.) Remove the corn from the broiler if it is done before the pepper. Let stand for 10 minutes. Cut the corn kernels from the corn. Discard the skin, seeds, and core from the bell pepper and cut the pepper into 1/2-in./12-mm dice.
3
Whisk the vinegar, sugar, 1/2 tsp kosher salt, and 1/4 tsp black pepper together in a medium bowl. Gradually whisk in the oil. Add the corn, red bell pepper, black-eyed peas, tomatoes, red onion, and jalapeño, and mix well. Cover and refrigerate for at least 4 hours or up to 3 days. Just before serving, season with salt and pepper to taste and sprinkle with the cilantro. Serve the caviar with tortilla chips and lime wedges.
Texas caviar has nothing to do with fish eggs—it’s just a fancy name for good ol’ marinated black-eyed peas. This chunky mix was popularized at Neiman Marcus in Dallas in the 1950s and has migrated throughout the Lone Star State. This is a salad that thinks it’s a salsa, and it’s never better than when served with a longneck bottle of beer and a basket of tortilla chips.
Makes 8 servings
2 ears fresh corn
1 red bell pepper
2 Tbsp apple cider vinegar
1/2 tsp sugar
1 garlic clove, crushed through a press
Kosher salt and freshly ground black pepper
2 Tbsp extra-virgin olive oil
One 15-oz./430-g can black-eyed peas, drained and rinsed
2 ripe Roma (plum) tomatoes, seeded and cut into 1/2-in./12-mm dice
1/3 cup/40 g finely chopped red onion
1 Tbsp minced seeded jalapeño chile
2 Tbsp chopped fresh cilantro
Tortilla chips, for serving
Lime wedges, for serving
Instructions
1
Position the broiler rack about 8 in./20 cm from the heat source and preheat the broiler.
2
Place the corn and red pepper on the broiler rack and broil, turning the corn occasionally, until the corn kernels are toasted brown and the pepper skin is blackened and blistered, about 10 minutes. (Or grill in an outside grill over direct heat.) Remove the corn from the broiler if it is done before the pepper. Let stand for 10 minutes. Cut the corn kernels from the corn. Discard the skin, seeds, and core from the bell pepper and cut the pepper into 1/2-in./12-mm dice.
3
Whisk the vinegar, sugar, 1/2 tsp kosher salt, and 1/4 tsp black pepper together in a medium bowl. Gradually whisk in the oil. Add the corn, red bell pepper, black-eyed peas, tomatoes, red onion, and jalapeño, and mix well. Cover and refrigerate for at least 4 hours or up to 3 days. Just before serving, season with salt and pepper to taste and sprinkle with the cilantro. Serve the caviar with tortilla chips and lime wedges.
