Our recipe this month is a throw back from 1940. Originally called Texas Caviar and created by Helen Corbitt while culinary director of Neiman Marcus in Dallas. Traditionally it is made with black-eyed peas and served on New Years Day for a year of prosperity.
Our take on it uses either black-eyed peas or red, black, or pinto beans. They are mixed with green onion, red onion, bell pepper, jalapeño, tomato, and garlic…corn is also an option so I added it. The salad is then tossed with a vinaigrette made from olive oil, lime juice, cumin, salt, smoked paprika, and honey. The whole thing can then be drizzled with hot sauce if so desired.
I am not a fan of beans, so I had to defer to my husband on his thoughts about this “caviar”. He really enjoyed it as a side, but thought it would also work perfectly in a rice bowl with chicken or fish…so that is how he had it the second day. He loved it and said it gave the bowl a lot of flavor..I am guessing primarily from the vinaigrette.
I think this is a keeper and can be used a variety of ways!