Print Options:

Texas caviar

Yields1 ServingPreparation25 mins

This bean salad can be served on many occasions, prepared ahead of time and refrigerated for 5 days.

Caviar du Texas

 2 cloves of garlic, finely chopped
 2 tsp (10 ml) dried oregano
 ½ tsp (2 ml) ground pepper
 1 tsp (5 ml) salt
 ½ tsp (2 ml) Tabasco
 ½ tsp (2 ml) Dijon mustard
 1 tsp (5 ml) Worcestershire sauce
 3 tbsp (45 ml) red wine vinegar
 ¾ cup (175 ml) extra virgin olive oil
 2 540 ml cans of black eye peas, drained OR 4 cups/1 litre cooked
 ½ cup (125 ml) preferably red onion, chopped finely
 1 rib of celery, thinly sliced
 1 roasted red pepper, chopped finely
 Half of a green pepper, finely diced
 1 tomatoe, finely diced
 half a jalapeno pepper without seeds, chopped very finely (optional)
1

In a large glass or stainless steel bowl, put garlic, oregano, pepper, salt, Tabasco, mustard, Worcestershire sauce, vinegar and oil. Whisk well until well blended. Add remaining ingredients, stir, cover and refrigerate 24 hours.

2

Stir just before serving. This salad can be refrigerated for 5 days.