I had an “incident” with black eyed peas as a young child. I cringe just reminiscing about it for you today. I was part of one of those families that insisted you finish everything on your plate. And on my plate one day was a semi truck load of black eyed peas just taunting me. And I recall being condemned to my chair for days with my only escape being to consuming these lethal legumes. Ok, it may have only been for minutes but it felt like days. I was whole-heartedly against these mushy barriers to dessert.
It took me many years to overcome my aversion to black eyed peas. I now sadly think about all the good luck I missed out on at New Years. But I’m happy to report that peas and I are on good terms now. And at this time of year I mix my ole buddy up with some of my other Texas seasonal favorites. Here is a great mashup that is pretty tasty. It’s called Texas Caviar. And I’m sure you know that Texas Caviar is that it isn’t actually caviar, any more than Rocky Mountain Oysters are actually oysters. But it is scrumptious no matter what it is called!
3 cups fresh cooked Texas Black-Eyed Peas
1 medium Jacksonville tomato, diced
2 ears of fresh Texas corn, cut from cobs
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/4 cup chopped fresh cilantro
1 small Noonday onion, diced
6 Tbs fresh lime juice
6 Tbs olive oil
1 tsp kosher salt
1/2 tsp fresh ground black pepper
1 1/2 tsp ground cumin
1 tsp fresh minced garlic
Mix all ingredients in a small bowl. Cover and refrigerate at least 2 hours. Stir and taste; adjust seasonings to taste by adding more salt, pepper or lime juice as needed.
Serve with tortilla chips, crackers, pita bread or other flatbread/crackers of your choice.