Texas Caviar is a refreshing Southern salsa. It’s tasty on hot summer days, but this zesty side is great any time of year.
YIELD: 20 SERVINGS • COOK TIME: 15 MINUTES
2 (15-oz [425-g]) cans black-eyed peas
1 (11-oz [312-g]) can super sweet corn
½ medium red onion
1–2 jalapeño peppers
2–3 Roma tomatoes
1 cup (50 g) chopped cilantro
1 tbsp (9 g) minced roasted garlic
1 bottle zesty Italian salad dressing
1–2 limes, divided
Salt and pepper, to taste
Olive oil, optional
Drain the black-eyed peas. Rinse and drain the corn.
Dice the red onion. Slice the jalapeños lengthwise (remove the seeds and veins for a milder salsa), and then dice. Seed and then dice the Roma tomatoes.
In a large bowl, mix all the ingredients together. Add approximately 1½ cups (355 ml) of the zesty Italian dressing. Juice 1 lime and add it to the mixture. Add salt and pepper to taste. If needed, add more lime. If you feel like you have too much lime, just add some olive oil to the mix to help offset the citrus fruit’s acid.
Refrigerate for a couple of hours, or overnight, and then serve.