Marinated Black Eyed Pea Salad, Aka Texas Caviar |
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Prep Time: 15 Minutes Cook Time: 1440 Minutes |
Ready In: 1455 Minutes Servings: 8 |
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SOURCE: Fran Gerling recipe in Texas Highways Cookbook, Joanne Smith (UT Press, 1986) Ingredients:
4 cups black-eyed peas, cooked |
1 cup celery, finely sliced |
4 ounces green chilies, chopped |
1/4 cup red bell pepper, finely diced |
1/2 cup purple onion, diced |
2 garlic cloves, finely minced |
1 teaspoon salt (or more to taste) |
1/2 teaspoon ground black pepper |
1 teaspoon worcestershire sauce |
1 1/2 cups italian dressing |
red cabbage leaf, for garnish |
minced green onion top, for garnish |
Directions:
1. In large glass bowl, combine all ingredients except garnish, stirring to mix well.
2. If liquid does not cover peas in bowl, add a little more dressing.
3. Marinate, covered, in refrigerator for 24 hours.
4. Drain excess salad dressing, and spoon salad onto a shallow bowl lined with red cabbage leaves.
5. Garnish with green onion tops.
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