By Case D. Fischer
4th of July is right around the corner, and while we won’t be vying for our spots on Main Street to watch the annual parade this year, or having large family reunions to gather and celebrate, I still believe it’s important to mark Independence Day in some way. Of course, for me that means a good meal, but it’s already hot enough outside – no need to slave over a hot stove. Today I am sharing a recipe for Texas Caviar. This southern side dish has been in the homes of Texans for decades, but as you can imagine, we have put our own spin on it. This recipe first appeared in our Better Homes & Gardens story about peaches and 4th of July in Fredericksburg a couple of years ago. It has become such a favorite, that I thought it worthwhile to share it again.
Texas Caviar is a cold, black-eyed pea-based salad with vegetables, lightly pickled in a vinaigrette-styled dressing. It dates back to the 1940s, created by Helen Corbitt – the famous American Chef who made her home in Texas for 40 years. She transformed plain old black-eyed peas into a wonderful salad with bright flavors and colors. Corbitt named it Texas Caviar as a humorous comparison to true caviar, which the inexpensive bean mimics the shape of. There are a lot of versions of this salad – pretty much every Southern state has one, but we can be proud of the fact that it is a true Texas dish.
This salad is super easy to make, and you can spice it up by adding other elements like bell peppers, jalapenos or cherry tomatoes. It also has many uses because you can serve it on the side of grilled meats and fish, top off burgers, or scoop it onto crostini for an easy and tasty appetizer. The sky is the limit when it comes to uses for Texas Caviar.
Our take on Texas Caviar includes fresh vinaigrette made with Champagne Honey Mustard, Peach Salsa and a secret ingredient – a cup of quinoa. Our son Simon has nicknamed this dish Beanoa, but while that name has caught on in our household, we have decided no one else could possibly understand it – while it easily rolls off the tongue, it’s just not the same when you see it in print.
Because of its ability to be stored and kept fresh for 4-24 hours, Texas Caviar is a great make ahead dish for 4th of July, or any of your summer gatherings. Top it off with avocado, cilantro, or extra fresh salsa and serve it on the side of whatever else you are cooking to celebrate 4th of July.
Texas Caviar & Quinoa
Ingredients:
For Dressing
½ cup lime juice
2 tablespoon extra-virgin olive oil
2 tablespoons white wine (or rice) vinegar
1 teaspoon Fischer & Wieser’s Champagne Honey Mustard
For Caviar
1-16oz can black-eyed peas, rinsed and drained
1-16oz can black beans, rinsed and drained
1 ½ cups fresh or frozen corn kernels (if frozen, completely thaw before using)
1 cup cooked quinoa
1 cup Fischer & Wieser’s Das Peach Haus® Peach Salsa
1 avocado, diced
Directions:
1. In a small bowl, whip together the dressing ingredients.
2. In a separate bowl, add black-eyed peas, black beans, corn, quinoa, and Das Peach Haus Peach Salsa. Toss together with dressing until fully coated. Cover and chill for 4-24 hours.
3. Add the avocado right before serving.
