Texas Caviar with Zesty Vinaigrette

Why You’ll Love This Recipe

• Classic Texas flavor: tangy, fresh, and lightly spicy with just the right hit of lime.
• Perfect for parties: scoopable, colorful, and holds beautifully on a buffet.
• Make-ahead friendly: tastes even better after a short chill as the flavors marry.
• Versatile: serve as a dip with tortilla chips or as a bright side with smoked meats.

Grocery List

• Produce: Red bell pepper, jalapeños, red onion, fresh cilantro, garlic, limes
• Dairy: None
• Pantry: Canned black-eyed peas (3 cans, 15 oz each), apple cider vinegar, extra-virgin olive oil, honey or sugar, Dijon mustard, ground cumin, chili powder, kosher salt, black pepper, tortilla chips

Full Ingredients

For the Zesty Vinaigrette

• 1/3 cup apple cider vinegar
• 2 tbsp fresh lime juice (from about 1 lime)
• 1/4 cup extra-virgin olive oil
• 1 tbsp honey (or 1 tbsp granulated sugar)
• 2 tsp Dijon mustard
• 2 garlic cloves, finely grated or minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Texas Caviar

• 3 cans (15 oz each) black-eyed peas, drained, rinsed, and well dried
• 1 large red bell pepper, small dice (1 cup)
• 1–2 jalapeños, seeded and finely minced (2–3 tbsp; leave some seeds for extra heat)
• 1 small red onion, finely diced (3/4 cup)
• 1/2 cup packed chopped fresh cilantro leaves and tender stems

For Serving

• Tortilla chips (salted)
• Optional garnishes: lime wedges, extra cilantro

Step-by-Step Instructions

Step 1: Prep the vegetables

Finely dice the red bell pepper and red onion so the pieces are small and scoopable. Seed and finely mince the jalapeños (leave some seeds/membranes if you prefer more heat). Chop the cilantro. Keep everything relatively small and even for the best texture.

Step 2: Whisk the zesty vinaigrette

In a medium bowl, whisk together the apple cider vinegar, lime juice, olive oil, honey, Dijon mustard, garlic, cumin, chili powder, kosher salt, and black pepper until emulsified and slightly thickened. Taste; it should be bright and tangy with a gentle sweetness.

Step 3: Rinse and dry the peas

Drain the canned black-eyed peas in a colander, rinse under cool water, and let them drain thoroughly. For the best texture, spread the peas on a clean kitchen towel and pat dry to remove excess water that can dilute the dressing.

Step 4: Toss everything together

In a large mixing bowl, combine the black-eyed peas, bell pepper, jalapeños, red onion, and cilantro. Pour the vinaigrette over the top and toss gently with a spatula or large spoon until every bite is coated.

Step 5: Marinate for flavor

Cover and refrigerate for 30 minutes to let the flavors meld. Stir once halfway through to redistribute the dressing. For a deeper flavor, you can marinate up to 24 hours.

Step 6: Finish and serve

Taste and adjust: add a pinch more salt for savoriness, an extra squeeze of lime for brightness, or a touch more honey if you want a softer edge. Transfer to a serving bowl and top with a few cilantro leaves. Serve chilled or cool with tortilla chips or alongside barbecue.

Pro Tips

• For milder bite, soak the diced red onion in ice water for 10 minutes, then drain and pat dry before mixing.
• Dry the peas well so the vinaigrette clings rather than pooling at the bottom.
• Balance to taste: if it tastes flat, add salt; if heavy, add lime; if sharp, add a touch more honey.
• Uniform, small dicing makes the salad easier to scoop and more attractive.
• Make it ahead: the flavors improve after a brief chill, but stir before serving to re-coat.

Variations

• Cowboy-style: Fold in 1 can (15 oz) black beans and 1 1/2 cups charred corn kernels; increase vinegar to 1/2 cup and oil to 1/3 cup.
• Smoky heat: Add 1 tsp minced chipotle in adobo and 1/2 tsp smoked paprika to the vinaigrette.
• Fresh add-ins: Stir in 1 cup diced ripe tomatoes and 1 diced avocado just before serving (to prevent sogginess or browning).

Storage & Make-Ahead

Store in an airtight container in the refrigerator for up to 4 days. Stir before serving to redistribute the dressing. For best texture, add delicate ingredients like avocado right before serving. Not recommended for freezing. Leftover dressing at the bottom of the bowl makes a great quick marinade for grilled vegetables or chicken.

Nutrition (per serving)

Approximate for 1/2 cup: 130 calories; 4.5 g fat; 19 g carbohydrates; 5 g protein; 5 g fiber; 260 mg sodium. Values are estimates and will vary based on brands and exact measurements.