📝 About This Recipe
This vibrant, protein-packed salad is a celebration of Southern soul and Mediterranean freshness, often referred to as 'Texas Caviar' but elevated to a sophisticated main course. Earthy black-eyed peas are tossed with crunchy garden vegetables and a tangy, honey-lime vinaigrette that brightens every bite. It is a naturally gluten-free powerhouse that balances creamy textures with a refreshing zing, making it the perfect centerpiece for a wholesome lunch or a light summer dinner.
🥗 Ingredients
The Legume Base
- 1.5 cups Dry Black-Eyed Peas (rinsed and picked over; or sub 3 cups canned)
- 1 piece Bay Leaf (dried)
- 2 pieces Garlic Cloves (smashed)
The Garden Crunch
- 1 large Red Bell Pepper (finely diced)
- 1/2 large English Cucumber (seeded and diced)
- 1/2 cup Red Onion (finely minced)
- 1 cup Fresh Corn Kernels (blanched or charred)
- 1 cup Cherry Tomatoes (quartered)
- 1 small Jalapeño (seeded and minced for subtle heat)
Honey-Lime Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 3 tablespoons Fresh Lime Juice (about 2 limes)
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1/2 teaspoon Ground Cumin (toasted)
- 1/4 teaspoon Smoked Paprika
- 1 to taste Kosher Salt and Black Pepper
Fresh Finishes
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/4 cup Fresh Flat-Leaf Parsley (chopped)
- 1 large Avocado (diced just before serving)
- 1/2 cup Feta Cheese (crumbled; optional for non-vegans)
👨🍳 Instructions
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1
If using dry peas, place them in a large pot with the smashed garlic and bay leaf. Cover with 2 inches of water, bring to a boil, then reduce to a simmer.
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2
Cook the peas for 45-60 minutes until tender but still holding their shape. Do not overcook into a mush. Drain and discard the bay leaf and garlic.
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3
While the peas are warm, transfer them to a large mixing bowl. This allows them to absorb the dressing better later.
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4
In a small glass jar or bowl, whisk together the olive oil, lime juice, apple cider vinegar, honey, cumin, and smoked paprika until emulsified.
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5
Pour half of the dressing over the warm peas and toss gently. Let them cool to room temperature.
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6
Prepare your vegetables: dice the red pepper, cucumber, and onion into uniform pieces roughly the size of the peas for a consistent texture.
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7
If using fresh corn, quickly char the kernels in a dry cast-iron skillet for 3-4 minutes to add a smoky depth.
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8
Add the cooled peas, diced peppers, cucumber, onion, corn, tomatoes, and jalapeño into a large serving bowl.
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9
Pour the remaining dressing over the mixture and fold gently to combine all the vibrant colors.
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10
Stir in the chopped cilantro and parsley. Season generously with kosher salt and freshly cracked black pepper.
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11
Cover and refrigerate for at least 30 minutes. This 'marinating' time is crucial for the flavors to meld together.
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12
Just before serving, gently fold in the diced avocado and crumbled feta cheese to prevent them from breaking down or discoloring.
💡 Chef's Tips
For the best texture, use dry peas soaked overnight; they have a much better 'bite' than canned varieties. If using canned peas, rinse them thoroughly under cold water until the water runs clear to remove excess sodium and starch. To keep the red onion from overpowering the dish, soak the minced pieces in ice water for 10 minutes, then drain before adding. Adjust the heat by keeping or removing the jalapeño seeds based on your spice preference. This salad actually tastes better the next day, making it an ideal meal-prep option.
🍽️ Serving Suggestions
Serve inside halved avocado shells for an elegant, low-carb presentation. Pair with a crisp glass of Sauvignon Blanc or a chilled hibiscus iced tea. Accompany with gluten-free corn tortillas or thick-cut plantain chips for added crunch. Serve as a hearty bed for grilled shrimp or a piece of blackened salmon. Top with a dollop of Greek yogurt or sour cream for extra creaminess.