Texas Caviar | 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

Dorothy Lane Market
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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