Name: Texas Caviar
Total time: 1 h 25 min
Ingredients: 1/3 cup red wine vinegar; 3 tablespoons vegetable oil; 1 tablespoon sugar; 2 garlic cloves , minced; 1 teaspoon table salt; 1/2 teaspoon pepper; 2 (15-ounce) cans black-eyed peas , rinsed; 6 scallions , sliced thin; 1 red bell pepper , stemmed, seeded, and chopped; 1 green bell pepper , stemmed, seeded, and chopped; 2 jalapeño chiles , stemmed, seeded, and minced; 1 celery rib , chopped fine; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh parsley

Why This Recipe Works

This salad of “pickled” black-eyed peas was introduced to Texans by Helen Corbitt, the “mother of modern Texas cooking,” back in 1940, and while the original recipe received no complaints, we made a few tweaks. Green and red bell pepper, celery, scallions, and jalapeño provide plenty of crunch and heat, while a hearty dose of chopped herbs—both parsley and cilantro—freshens up canned beans. We round out the characteristically tangy dressing with sugar and garlic. The salad needs at least an hour for the flavors to meld, but the longer it sits, the better it tastes.

Before You Begin

If you prefer a spicier salad, reserve and stir in some of the jalapeño seeds. Note that the salad needs to sit for at least an hour prior to serving. Texas caviar will keep in the refrigerator for at least five days.

Instructions

Whisk ⅓ cup red wine vinegar, 3 tablespoons vegetable oil, 1 tablespoon sugar, 2 minced garlic cloves, 1 teaspoon salt, and ½ teaspoon pepper together in large bowl.

Add 2 rinsed cans black-eyed peas; 6 thinly sliced scallions; 1 red bell pepper, seeded and chopped; 1 green bell pepper, seeded and chopped; 2 jalapeños, seeded and minced; 1 finely chopped celery rib; ¼ cup chopped cilantro; and ¼ cup chopped parsley and toss to combine. Season with salt and pepper to taste. Let sit for at least 1 hour before serving.