I first heard of Texas “caviar” several years ago when a friend brought it to a picnic. I immediately loved the name – this prized Texan dip is made from black-eyed peas rather than fish eggs. The combination of fresh herbs and a store-bought dressing give the beans great flavor without much effort. It’s a nice addition to any menu, especially for those with food restrictions – it’s gluten-free, dairy-free and vegan, making this dish a real crowd-pleaser. It will easily serve a crowd and goes well with any Tex Mex or Mexican menu. I also like to serve Texas “caviar” as a side dish with grilled meat or fish. This is a great dish to bring to a picnic, clambake or BBQ; it travels extremely well and is best made several days in advance so the flavors have time to merry. Hope y’all enjoy it as much as I do.
1 bunch scallions, chopped (about ¾ C.)
½ bunch parsley, chopped
1 Tbs. cilantro, chopped
1 green pepper, chopped (about 2 C.)
½ red bell pepper, chopped (about 1 C.)
2 cans (32 oz. total) black-eyed peas, rinsed and drained
1 Tbs. Tobasco
1 Tbs. Worcestershire
1 tsp. fresh-ground black pepper
2 cloves garlic, minced
2 cups Italian dressing
Cilantro sprigs (optional)
Combine ingredients in a bowl. Cover and chill for at least 2 hours, or up to 3 days. Garnish with cilantro sprigs, is using. Serve with tortilla chips or as a side dish.
Serves 10 as an dip or 6 as a side