Texas Caviar recipe

After several requests I have posted this:

Phaedra’s Texas Caviar


2 cans Allen’s Field Peas, drained and washed
AND/OR
2 cans black eyed peas, drained and washed
1 yellow onion, finely chopped
1 jalapeno pepper, finely chopped – no seeds
6 Roma tomatoes, petite diced
OR
1 can petite diced tomatoes, squished
½ or 1 bunch of cilantro, finely chopped
1 can of corn or hominy (or frozen)
4 green onions, finely chopped
½ red bell pepper, finely chopped
2-3 large cloves of garlic, minced
2 tablespoons of Orange Juice (alternately, use 1 tsp sugar)
Juice from 4 large limes (or 1 of those plastic “limes”)
¼ cup to 2 tablespoons of vinegar (balsamic, red wine, or white)
1-2 tablespoons olive oil
1-teaspoon soy sauce
¼ teaspoon of ground cumin, ground cayenne pepper




Throw everything in a big bowl and gently mix. The flavor develops over time – 24 hrs in the fridge before serving is best. I never think of it early enough…or it never lasts that long!


Each time we make this, the recipe differs a little. I try adding different kinds of beans, fresh vegetables, or spices to taste. Many of the ingredients or ingredient amounts can be adjusted to taste; I prefer lots of lime and cilantro. The dish can be made much spicier but I prefer it to be mild in the hopes my children will eat it. Remember that it will be eaten with salty chips so be careful adding salt.