Name: Texas Caviar
Prep time: 25 min
Yield: 10 servings
Cuisine: Southern
Ingredients: 2 cans (15 oz.) black beans, drained and rinsed; 2 cans (15 oz.) black-eyed peas (black-eye beans), drained and rinsed, or 3 cups (515 g) cooked black-eyed or other field peas; 2½ cups fresh white corn kernels, cooked; 1 can (4 oz.) chopped mild green chiles; 1 medium red bell pepper, finely chopped; 1 medium green bell pepper, finely chopped; 1 small red onion, minced; 1 jalapeño pepper (optional), seeded and finely chopped; 1½ cups finely chopped fresh flat-leaf parsley leaves; ½ cup apple cider vinegar or red wine vinegar; ½ cup extra-virgin olive oil; 2 tsp. superfine (caster) sugar; 1 tsp. kosher salt, or ½ tsp. fine salt; ½ tsp. garlic powder; ½ tsp. freshly ground coarse black pepper

Michael W. Twitty based this no-frills recipe on a black bean and black-eyed pea salad that cookbook author Helen Corbitt created while working at the Houston Country Club. “It is jokingly compared to caviar because of the visual similarity of black-eyed peas to fish eggs, yet it’s incomparably cheap to make,” he writes in his new cookbook, Recipes from the American South. “Nevertheless, it’s a great addition to any party with crackers, chips, and crudités.”

Read our Q&A with Twitty here.

Ingredients

2 cans (15 oz.) black beans, drained and rinsed
2 cans (15 oz.) black-eyed peas (black-eye beans), drained and rinsed, or 3 cups (515 g) cooked black-eyed or other field peas
2½ cups fresh white corn kernels, cooked
1 can (4 oz.) chopped mild green chiles
1 medium red bell pepper, finely chopped
1 medium green bell pepper, finely chopped
1 small red onion, minced
1 jalapeño pepper (optional), seeded and finely chopped
1½ cups finely chopped fresh flat-leaf parsley leaves
½ cup apple cider vinegar or red wine vinegar
½ cup extra-virgin olive oil
2 tsp. superfine (caster) sugar
1 tsp. kosher salt, or ½ tsp. fine salt
½ tsp. garlic powder
½ tsp. freshly ground coarse black pepper

Preparation