📝 About This Recipe
Born in the 1940s at the Neiman Marcus zodiac room, this vibrant salsa-salad hybrid is a celebration of Southern hospitality and bold Tex-Mex flair. It features earthy black-eyed peas and sweet corn tossed in a zesty, cumin-spiked vinaigrette that perfectly balances tangy, sweet, and spicy notes. This refreshing dish is not only a nutritional powerhouse but also a crowd-pleasing centerpiece that tastes even better the next day.
🥗 Ingredients
The Legume Base
- 30 ounces Black-eyed peas (two 15oz cans, rinsed and thoroughly drained)
- 15 ounces Black beans (one 15oz can, rinsed and drained)
Fresh Vegetables & Aromatics
- 1.5 cups Sweet corn (fresh off the cob or frozen/thawed)
- 3 pieces Roma tomatoes (seeded and finely diced)
- 1 piece Red bell pepper (finely diced)
- 1 piece Green bell pepper (finely diced)
- 1/2 cup Red onion (small dice)
- 2 pieces Jalapeños (seeded and minced for medium heat)
- 1/2 cup Fresh cilantro (finely chopped)
Zesty Texas Vinaigrette
- 1/2 cup Extra virgin olive oil (high quality)
- 1/3 cup Red wine vinegar (can substitute with apple cider vinegar)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Sugar (to balance the acidity)
- 2 cloves Garlic (minced into a paste)
- 1 teaspoon Ground cumin (toasted if possible)
- 1/2 teaspoon Chili powder (for a hint of smokiness)
- to taste Salt and Black Pepper (kosher salt preferred)
👨🍳 Instructions
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1
Begin by preparing the legumes. Place the black-eyed peas and black beans in a fine-mesh colander and rinse under cold water until the water runs clear. Drain them very well to ensure the dressing doesn't get watered down.
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2
In a very large mixing bowl, combine the drained black-eyed peas and black beans.
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3
Prepare the vegetables: seed the tomatoes by scooping out the watery pulp before dicing; this keeps the 'caviar' crisp rather than soggy.
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4
Add the diced tomatoes, red bell pepper, green bell pepper, red onion, corn, and minced jalapeños to the bowl with the beans.
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5
Gently fold in the chopped cilantro, reserving a tablespoon for a fresh garnish right before serving.
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6
In a separate medium bowl or a glass jar with a lid, prepare the vinaigrette. Combine the olive oil, red wine vinegar, lime juice, sugar, garlic, cumin, and chili powder.
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7
Whisk the dressing vigorously (or shake the jar) until the sugar is dissolved and the oil and vinegar have emulsified into a smooth, slightly thickened liquid.
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8
Pour the dressing over the bean and vegetable mixture.
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9
Using a large rubber spatula, toss the ingredients gently until everything is evenly coated in the vinaigrette. Be careful not to mash the beans.
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10
Taste the mixture and season with salt and freshly ground black pepper. Adjust the lime juice or sugar if you prefer more tang or sweetness.
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11
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours. This 'marinating' period is crucial as it allows the beans to absorb the flavors of the dressing.
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12
Before serving, give the mixture one final toss to redistribute the dressing that may have settled at the bottom.
💡 Chef's Tips
For the best flavor, make this dish 24 hours in advance; the legumes act like little sponges for the vinaigrette. If you use canned beans, ensure they are 'no salt added' so you can control the final seasoning yourself. To add a creamy element, fold in diced avocado just before serving so it doesn't brown or get mushy. If you prefer a smokier profile, swap the chili powder for smoked paprika or a teaspoon of adobo sauce from a can of chipotles. Always seed your tomatoes and peppers to keep the texture crunchier and prevent the salad from becoming 'soupy'.
🍽️ Serving Suggestions
Serve as a dip with thick-cut, salty tortilla chips or pita crisps. Use it as a vibrant topping for grilled chicken, blackened fish, or flank steak. Stir it into cooked quinoa or brown rice for a hearty, healthy grain bowl. Pair with a crisp Mexican lager or a tart lime margarita to complement the acidity. Stuff it into halved avocados for a beautiful and nutritious vegetarian lunch.