Texas caviar

Texas caviar is a type of salad made from a mix of black-eyed peas, vegetables, and a vinaigrette dressing. It is also known as cowboy caviar and is a popular dish in the South and Southwest.

History

Texas caviar was first created in the 1940s by Helen Corbitt, a Texas native who was working as a food service director at Neiman Marcus. She was asked to create a dish using black-eyed peas to celebrate the new year, as eating black-eyed peas on New Year's Day is a Southern tradition thought to bring good luck. Corbitt decided to marinate the peas in a vinaigrette dressing, and the dish was a hit. It was dubbed "Texas caviar" as a humorous comparison to true caviar, which is made from sturgeon roe.

Ingredients and Preparation

The primary ingredient in Texas caviar is black-eyed peas. These are combined with a variety of chopped vegetables, which can include bell peppers, onions, tomatoes, and jalapeno peppers. The mixture is then dressed with a vinaigrette, typically made from vinegar, oil, and sugar. Some variations of the recipe may also include avocado, corn, or black beans.

To prepare Texas caviar, the black-eyed peas and vegetables are first rinsed and drained. They are then combined in a large bowl with the vinaigrette and allowed to marinate for at least a few hours, or overnight. The salad is typically served chilled, and can be eaten with tortilla chips or as a side dish.

Cultural Significance

Texas caviar is a staple at many Southern and Southwestern gatherings, particularly on New Year's Day due to the tradition of eating black-eyed peas for good luck. It is also commonly served at barbecues, picnics, and potlucks.