You’ve never heard of Texas Caviar? Clearly you don’t live in Texas! It’s a staple fresh salad, with the right combination of southern ingredients like black-eyed peas and Mexican ingredients like jalapeños and ground cumin, to make your taste buds sing.
You make black-eyed peas in your pressure cooker (10 mins at HP, with no soaking, yay!), and while the beans cook, you chop up your raw ingredients. I use a Kuhn Rikon Pull String chopper to make this easy for me (affiliate link, thanks for supporting my blogging habit) because of my RA-jacked up hands, but also becomes it dices very evenly and I like how it makes the salad look, as you see below.
The steps for this salad are very easy:
- Cook un-soaked black-eyed peas, 10 mins HP, NPR
- Cut up veggies
- Make quick dressing
- Mix everything together and let it marinate, serve at room temperature.
- 1 cup dried black eyed peas
- 2 cups water
- 1 cup diced onion
- 2 diced roma tomatoes
- ½ c chopped cilantro
- 1 Tbsp diced jalapeño peppers (adjust for spice level)
- 4 tbsp olive oil
- 3 tbsp cider vinegar (use combo of balsamic & cider for a sweeter taste)
- 1 tsp powdered cumin
- 2 Tbsp lemon juice
- 2 tsp salt
- ½ tsp ancho chile powder (optional)
- Cook black eyed peas in 2 cups of water for 10 mins at high pressure and let them release pressure naturally. Drain excess water when done.
- Meanwhile, dice tomatoes, onions, jalapeños and cilantro into even shapes (I used this chopper)
- Whisk together all the dressing ingredients.
- Once the beans have cooled somewhat, add vegetables and pour in dressing, mix well and taste.
- Adjust lemon juice, vinegar, and salt as needed for tangy taste. Resist the urge to over-salt at this juncture, as the salad will get saltier as it melds.
- Allow salad to rest for 1 hour or so, before serving at room temperature.