Texas Caviar

Not a fish egg in sight in this dish. I’m not sure why it’s called caviar, but it is a staple at picnics in Texas. I love the fresh burst of flavors from the vegetables. I prefer to serve this at room temperature so that you can taste all the different flavors in this dish.

Active Time: 20 minutes

Function: Manual (High)

Release: Natural + Quick

Total Time: 50 minutes plus 1 hour standing time

Egg-Free, Nut-Free, Dairy-Free, Gluten-Free, Vegan • 10 Ingredients or Less • SERVES 6

• ¼ cup olive oil
• 3 tablespoons apple cider vinegar, plus more to taste
• 2 tablespoons fresh lemon juice, plus more to taste
• 2 teaspoons kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon ancho chile powder
• 1 cup dried black-eyed peas
• 2 cups water
• 2 cups fresh or frozen corn kernels
• 1 cup diced red onion
• 2 cups halved cherry tomatoes
• ½ cup chopped fresh cilantro
• 1 to 2 tablespoons minced jalapeño pepper

1. In a small bowl, whisk together the olive oil, vinegar, lemon juice, salt, cumin, and chile powder. Set aside.

2. In the Instant Pot, combine the black-eyed peas and water.

3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.

4. Open the lid and stir in the corn. Close the lid and allow the corn to cook in the residual heat, about 5 minutes; drain.

5. Once the mixture has cooled, add the onion, tomatoes, cilantro, and jalapeño. Pour in the dressing and mix well. Add additional lemon juice and vinegar to taste.

6. Allow the salad to stand for 1 hour or so before serving at room temperature.