Texas Caviar | Dorothy Lane Market

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    Dorothy Lane Market

    Texas Caviar

    PREP TIME 10 mins
    COOK TIME 5 mins
    SERVINGS 6
    Chef Carrie Walters
    • POSTED Sep 9th, 2021
    • BY Chef Carrie Walters

    INGREDIENTS

    • 4 cans black eyed peas, drained
    • 1 cup celery, chopped
    • 1 cup red onion, chopped
    • 1 cup red pepper , chopped
    • ½ cup jalapeno, chopped
    • ½ cup parsley, chopped
    • 1 cup Vera Jane's Extra-Virgin Olive Oil
    • ½ cup apple cider vinegar
    • ½ tsp garlic
    • ¼ cup Dijon mustard
    • 1 tsp celery seeds
    • ½ tsp oregano
    • 2 Tbsp sugar
    • Salt and pepper

    INSTRUCTIONS

    1
    Place the drained black eyed peas, celery, red onion, red pepper, jalapeño, and chopped parsley in a bowl.
    2
    In a separate small bowl, whisk the oil, vinegar, garlic, mustard, celery seed, oregano, sugar, salt, and pepper.
    3
    Pour this mixture into the bowl with the beans and veggies, and stir until evenly coated.
    4
    Chill until ready to serve.

    IN THIS RECIPE

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    Texas Caviar

    PREP TIME 10 mins
    COOK TIME 5 mins
    SERVINGS 6

    INGREDIENTS

    • 4 cans black eyed peas, drained
    • 1 cup celery, chopped
    • 1 cup red onion, chopped
    • 1 cup red pepper , chopped
    • ½ cup jalapeno, chopped
    • ½ cup parsley, chopped
    • 1 cup Vera Jane's Extra-Virgin Olive Oil
    • ½ cup apple cider vinegar
    • ½ tsp garlic
    • ¼ cup Dijon mustard
    • 1 tsp celery seeds
    • ½ tsp oregano
    • 2 Tbsp sugar
    • Salt and pepper

    INSTRUCTIONS

    1
    Place the drained black eyed peas, celery, red onion, red pepper, jalapeño, and chopped parsley in a bowl.
    2
    In a separate small bowl, whisk the oil, vinegar, garlic, mustard, celery seed, oregano, sugar, salt, and pepper.
    3
    Pour this mixture into the bowl with the beans and veggies, and stir until evenly coated.
    4
    Chill until ready to serve.

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