In the Southern United States, eating black-eyed peas on New Year’s Day is thought to bring prosperity in the new year. Since it’s that time of year, I thought it’d be fitting to share my version of Texas Caviar, which is not actually caviar but simply a jazzed-up version of black-eyed peas that is popular – you guess it – in the south.
This recipe has become popular at my house since I have been on a mission to incorporate more legumes into our diet. Being Italian, black-eyed peas were not on my radar but since I learned that they are packed with fiber, potassium, protein and iron, I’m glad to incorporate them into our rotation.
How do you use black-eyed peas? Please share with us by leaving a comment below.
1 (12 ounce) bag of frozen black-eyed peas
1 (14.5 ounce) can petite diced tomatoes, drained
½ fresh medium jalapenos, stemmed, seeded and minced
1 small onion, diced
½ yellow bell pepper, stemmed, seeded and diced
¼ cup chopped fresh cilantro
1 lime, juice of
4 Tablespoons olive oil
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried oregano
1 ½ teaspoons ground cumin
Dash of cayenne pepper, to taste
Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra lime juice, salt and pepper. Transfer to a serving bowl.
Optional: add diced avocado for a little extra nutrition