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Fresh Texas Caviar Black-Eyed Pea Salad Recipe Easy Homemade Avocado Twist

Texas Caviar Black-Eyed Pea Salad - featured image
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A fresh, bright, and easy-to-make black-eyed pea salad with a creamy avocado twist, perfect for hot weather and casual gatherings.

Ingredients

Scale
  • 1 cup black-eyed peas, cooked or canned (rinsed and drained)
  • 1 ripe avocado, diced
  • 1/2 cup red bell pepper, finely chopped
  • 1/4 cup red onion, finely diced
  • 1/2 cup tomatoes, chopped (Roma or cherry)
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon cumin powder
  • Salt and freshly ground black pepper, to taste
  • 1 clove garlic, minced (optional)

Instructions

  1. Prepare the black-eyed peas: If using canned, rinse well under cold water and drain thoroughly. If cooking from dry, soak overnight then boil until tender but not mushy (about 45 minutes). Let them cool completely before mixing.
  2. Chop the vegetables: Dice the red bell pepper, red onion, tomatoes, and jalapeño (if using). Keep the pieces small but not too fine for texture contrast.
  3. Prepare the avocado: Cut the avocado in half, remove the pit, and dice carefully without mashing.
  4. Make the dressing: In a small bowl, whisk together fresh lime juice, extra virgin olive oil, cumin powder, minced garlic (if using), salt, and pepper to taste.
  5. Combine ingredients: In a large mixing bowl, gently toss the black-eyed peas, chopped vegetables, and cilantro together. Pour the dressing over and toss lightly to coat evenly.
  6. Add avocado last: Gently fold the diced avocado in, taking care not to crush it.
  7. Chill and serve: Let the salad rest in the fridge for at least 15 minutes to meld flavors, or serve immediately if needed. Adjust salt or lime juice before serving.

Notes

Add avocado last to prevent browning and mushiness. Rinse canned black-eyed peas well to reduce sodium and canned taste. Chilling the salad for at least 15 minutes enhances flavor melding. For a spicy kick, add pickled jalapeños or cayenne pepper. Store leftovers in an airtight container for up to 2 days; press plastic wrap onto the surface to slow avocado browning.

Nutrition

Keywords: Texas caviar, black-eyed pea salad, avocado salad, easy summer salad, gluten-free, vegan, Tex-Mex salad

Find it online: https://evabake.com/fresh-texas-caviar-black-eyed-pea-salad-recipe-easy-homemade-avocado-twist/