Texas Caviar…AKA Black Eyed Pea Salsa
Dec 31st, 2007 by admin
Happy New Year Y’all! I’m big on tradition and for New Year’s I must have black eyed peas. I found this recipe to help make up for the fact that most black eyed pea soups call for a ham bone and I don’t have one handy.
This salsa is so refreshing and light and flavorful and it was a perfect snack after hiking Camelback Mountain’s Echo Trail yesterday. And not to brag, but temperatures were in the mid 70s, sky was crystal blue and this is the type of weather that makes you happy that you live in Arizona.
I think Carey and Corey were a little sun-struck too! We did a bit more sight seeing, had a margarita in Old Town Scottsdale and then headed home to grill dinner. Look at the love birds. Holding hands and hiking.
Texas Caviar
Active Prep Time 10 minutes/ Inactive 3 hours
1 can black beans, drained
2 cans black eyed peas, drained
1 green bell pepper, diced
1 pint plum tomatoes, quartered
4 stalks scallions, diced
cilantro to taste
8 oz zesty Italian dressing
salt and pepper
Mix all ingredients and allow to marinate for at least 3 hours.
Variations: Add jalapeños, green chilies, garlic.
Other recipies:
Keesha oversees recruiting and training programs for GoDaddy.com. She is responsible for building programs that attract and retain amazing employees. She attended Blinn College and Texas A&M University.
Keesha loves food and photography and is passionate about community volunteering. She sits on the board of directors for the Junior League of Phoenix and in her free time you will find her baking and working on her empire Cupcake Cabana. Her most private cupcake confession? She doesn't like frosting!
Happy New Year, Keesha!
I love the name of this dish, BTW.