Texas Caviar

By: Urvashi Pitre

Texas Caviar
cuisine icon Cuisine
Modern
cuisine icon Course
Condiment
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Gluten Free, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon 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 icon Prep Time
5 min
cook icon Cook Time
10 min

serving icon 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.
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