Texas “Caviar”



Major Key:  This is a salad and the key to it is the “pickling”. That means put attention on the acidity (vinegar, citrus) that you use.  You can tweak to your own personal tastes.



1/3 cup white wine vinegar

3 tbsps avocado oil

1 tbsp sugar

2 garlic cloves, minced

Tastic spice*

4 cups of cooked black eyed peas

4 scallions, sliced thin

1 red bell pepper, stemmed, seeded and chopped

2 jalapeño chilies, stemmed, seeded, and minced

1 celery rib, chopped fine

1/4 cup chopped fresh parsley



1.  Whisk vinegar, oil, sugar, garlic, 2 teaspoons Tastic together in a large bowl.

2.  Add black-eyed peas, scallions, red bell pepper, jalapeños, celery , cilantro, and parsley and to toss to combine.  Season with salt and pepper to taste.  Let set for at least 1 hour before serving.  

*This will keep well for about 5 days.


* Tastic Spice is available HERE

Do me a favor?  If you decide to be great and make this recipe, take a pic and share it on Instagram and tag me (@mrfoodtastic) and use the hashtag #mrfoodtastic so I can see just how amazing you are.  I repost my favorite ones 😊

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