Texas Caviar

Nope, not even a hint of caviar in this. This dish makes an appearance at most summer barbecues in Texas. The dressing doesn’t contain any mayonnaise, which makes it safer for picnics and barbecues where it might be sitting out for hours in the heat. The fresh vegetables lend a nice contrast to the creamy peas, and the tangy vinaigrette finishes it all off rather well.

Cuisine

Modern

Course

Condiment

Difficulty

Easy

Duration

15-30 min

Diet

Dairy Free, Gluten Free, Vegan, Vegetarian

Cooking Technique

Pressure Cook

Keywords

15-30 min, 8 servings, ancho chile powder, apple cider vinegar, chopped fresh cilantro, condiment, contributed, cook 10 min, dairy free, diced yellow onions, dried blackeyed peas, easy, extra-virgin olive oil, fresh lemon juice, gluten free, ground cumin, minced jalapeño, modern, prep 5 min, pressure cook, roma tomatoes, salt, Urvashi Pitre, vegan, vegetarian, water

Prep Time

5 min

Cook Time

10 min

Servings

8 servings

Ingredients

2 cups Water
1 cup dried blackeyed peas
1/2 cup extra-virgin olive oil
3 tbsp apple cider vinegar
1 tsp ground cumin
2 tbsp fresh lemon juice
2 tsp salt
1/2 tsp ancho chile powder
1 cup diced yellow onions
2 roma tomatoes
1/2 cup chopped fresh cilantro
1 tbsp minced jalapeño

Instructions

In the Instant Pot, combine the water and black-eyed peas.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released. Drain any excess water. Allow the peas to cool slightly.
Meanwhile, in a large bowl, whisk together the olive oil, vinegar, cumin, lemon juice, salt, and ancho chile powder (if using). Add the black-eyed peas, onions, tomatoes, cilantro, and jalapeño to the bowl. Stir gently to combine.
Taste and adjust the lemon juice, vinegar, and salt as needed. (Resist the urge to oversalt at this point, as the salad will get saltier as it sits.) Allow the salad to rest for 1 hour or so at room temperature before serving.