This recipe comes from the UTJ’s Southern test kitchen. Chef Andrea is our source for this one:
This is a MAJOR yummy recipe. It’s easy and quick too!
Texas Caviar – Yeee Haw!!
1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper
3 stalks celery, finely chopped
3 green onions, sliced
1 red bell pepper, chopped
1 cucumber, peeled, seeded, and chopped
1 jalapeno (optional), seeded and chopped
1 cup (more if desired) chopped cilantro
2 cans black eyed peas, drained.
Mix together dressing ingredients. Set aside.
Combine all vegetables (except cilantro) with black eyed
peas. Pour dressing over the top and gently stir together.
Add cilantro and stir gently. Cover and refrigerate for at
least an hour. Serve with tortilla chips!