Black-Eyed Pea Salad (Texas Caviar)

🧂 Ingredients

• 16 oz. bag frozen black-eyed peas

  cooked & drained according to package directions
• 1 red bell pepper

  chopped
• 1 orange or yellow bell pepper

  chopped
• 1/2 cup red onion

  chopped
• 1/2 cup celery

  chopped
• 1 fresh jalapeno pepper

  seeded & chopped
• 16 oz. can white shoepeg corn

  drained
• 1 small jar pimentos

  chopped, (2-oz.)
• 1/2 cup avocado oil

  (or canola or coconut oil)
• 2/3 cup balsamic vinegar
• 3 Tbsp. granulated sugar
• 1/2 tsp. pepper
• 1 tsp. salt

Instructions

• 1 Mix dressing ingredients & bring to boil, then let it cool.
• 2 Cook black-eyed peas according to package directions.
• 3 Drain peas and allow to cool.
• 4 Dice up veggies and add to black-eyed peas with drained corn and pimientos.
• 5 When dressing is cool, pour over salad ingredients & let marinate at least 2-3
  hrs. or overnight.
• 6 Refrigerate.
• 7 Mix dressing ingredients & bring to boil in a small saucepan over medium-high
  heat.
• 8 Remove from heat and allow to cool.
• 9 When dressing is cool, pour over salad ingredients & let marinate at least 2-3
  hrs. or overnight.

Nutrition Info