I had never heard of Texas Cavier until a few months ago when TWO different friends brought it to TWO different potluck events. Good story. But the truth is: this stuff is wicked good.
Might as well just call it black-eyed pea de gallo. It is really your typical pico but with beans! The Texas Caviar that is pictured here has some random additions that I just threw in to use stuff up (black beans and corn...and some tomato). But, I have since made the exact recipe below and it is a wonderful combination. In reality, you can throw whatever veg. you want in with the beans.
I personally believe that black eyed peas are the most delicious bean out there. Everywhere like such as. I have recently discovered that I am a lover of white-ish beans. Including but not limited to black eyed peas, cannellini beans, great northern beans, navy beans, and lima beans. And edamame. So, I guess I like green too. I know you were all dying to know what my favorite beans were.
PS: This is also known as Cowboy Caviar. I'd like to avoid conflict with Texas, so I will give this to them. Oh yeah, and I don't care.
adapted from Allrecipes
2 (15.8 ounce) cans black-eyed peas, drained and rinsed
1 cup diced jicama
2 fresh medium jalapenos, stemmed, seeded and minced
1/2 small red onion, cut into small dice
1 yellow bell pepper, stemmed, seeded and cut into small dice
1 red bell pepper, stemmed, seeded and cut into small dice
1 bunch cilantro, minced
6 tablespoons red wine vinegar or lime juice
6 tablespoons light cooking oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder (optional)
1 teaspoon dried oregano (optional)
1 1/2 teaspoons ground cumin (optional)
Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
(Servings; 8-10, Prep time: 30 min., Difficulty: Easy)
Shanon (taste): 8/10
Scot (taste): 8/10
Dishwashing Effort: 1/5