Texas Caviar (Black-Eyed Peas)

Texas caviarBack in January I asked for black-eyed pea recipes and member sent me the ingredient list for a Texas Caviar recipe. I had heard of it before but wasn’t really familiar with how it is prepared or served. I did some research on the web and found that there are many different versions. It is often served as a dip with corn chips. It is generally served at room temperature. Many recipes called for canned or frozen black-eyed peas.

Here is what I ended up with. I took what she sent and added some of the ingredients I found in other recipes. I wanted to use dried peas, but I cooked them too long so mine were a bit mushy. The peas SHOULD be firm and a bit al dente. I served mine on a bed of swiss chard and with some polenta to avoid the fried chips.


  • 2 cups cooked black-eyed peas
  • ½ cup sun-dried tomatoes soaked for 30 minutes in water then drained
  • 6 large garlic cloves minced
  • 1 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 1 jalapeño or Serrano pepper, chopped very fine
  • 1/2 cup sliced green onion or chopped red onion
  • ¾ cup celery, chopped
  • 2 roma tomatoes, chopped
  • 1/2 cup chopped cilantro (or more)
  • 3 TBL lime juice
  • 3 TBL olive oil
  • 1 tsp ground cumin 
  • ½ tsp chipotle pepper powder
  • 1/4 tsp black pepper
  • salt (to taste)

Mix the ingredients in a bowl stir to combine. Adjust seasoning to your taste. Serve as a side dish, a salad, a main dish or as a dip with chips.

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Ama Opare
Lifestyle Coach, CEO at Opare Institute
Helping my coaching clients go from vegan wanna-be to Unshakably Vegan! From meal-time boredom to loving what they eat. From self-sabotage to taking control. From tempted by all the wrong choices in their non-vegan world to making the right decisions. And from sick and tired to vibrant and healthy. Discover your personal recipe for success and abundant health! BE UNSHAKABLE!

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