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Texas “Caviar”

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.

 

Ingredients

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

 

Directions

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.

 


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