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Texas caviar.

Texas caviar.

Yesterday I had my parents in law and my sister in law plus family at home for lunch.

So happy because nothing beats the joy of cooking, cooking, cooking then eat all together!

As always in these occasions I try to to test the more new recipes I can: it was quite hot on Friday ( about 104° F) but I kept the oven on the whole afternoon and produced a mint/ eggplant plum cake, a pecan pie and a chocolate cheesecake.

I also knead the dough for some piadina bread which, with cheeses and cold cuts, is always the most beloved food around here.

One dish that didn’t need the oven was this Texas caviar, a fresh and tasty salad made with black eyed peas you can make in advance.

It’s perfect to feed a crowd, probably very famous around the U.S. but not so common here.

I used dry beans, it costs you a little extra work but I think legumes you cook yourself taste better than the canned ones.

I took the recipe from a book about Tex- Mex cooking written by a Texas girl called Laurel Evans who moved to Italy years ago.

She is a foodblogger, a cooking teacher, she is often on food tv programs here.

The book is filled with recipes we can do because she knows what we can find in shops here and what we cannot.

Here you are the recipe, hope you will enjoy it as much as we did: a big bowl went empty in less than ten minutes!

Print Recipe
Texas caviar.
Servings
8
Ingredients
Servings
8
Ingredients
Instructions
  1. Soak beans in cold water for at least some hours ( I did it for 4 hours). Cook them followinf the box's instructions, I used pressure pot, no salt, for about 30 minutes. Drain well the beans, let them cool then store in fridge.
  2. In a bowl mix chopped coriander, vinegar, lime juice, garlic, chili and a teaspoon of salt. Add oil, mix and set aside.
  3. In a big bowl mix beans, tomatoes, bell pepper, onion. Season them with the oil mixture and let it rest in fridge for at least 4 hours ( overnight is better).
Texas caviar.

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