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Under 30 Minutes

Texas Caviar


This side dish of black-eyed peas, peppers, and tomatoes pairs nicely with roasted chicken.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2003


  • 1 can (16 ounces) black-eyed peas, rinsed and drained
  • 3 tablespoons minced roasted red peppers
  • 1 small tomato, diced
  • 1 diced jalapeno (seeded, if desired, for less heat)
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 tablespoon olive oil
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon chopped fresh oregano
  • 1 teaspoon balsamic vinegar, plus more for serving
  • Hot sauce
  • Coarse salt and ground pepper


  1. In a large bowl, toss together peas, red peppers, tomato, jalapeno, parsley, oil, Worcestershire sauce, oregano, vinegar, and a dash of hot sauce. Season with salt and pepper.

  2. Drizzle with a little more vinegar before serving. Serve with a slotted spoon.

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