Texas Caviar

This is the time of year that I am out on my deck enjoying the scents of spring flowers and perfect weather every chance I can get. There’s just something about the weather warming up that makes me want to eat bright, refreshing food like my Texas Caviar. I call it a salsa but you could also consider it a dip or even salad. It’s full of healthy fresh produce like bell peppers, corn, tomatoes, onions, jalapenos, and cilantro. What makes it Texan? The black-eyed peas of course! If you’ve never had them, they are sweet and have such a unique flavor. I grew up eating them in lots of different ways and this is one of my favorites! We have to have a yummy dressing so a simple Mexican flavored vinaigrette tops this Texas Caviar off perfectly.

It’s seriously so so good! I could make a meal out of just this and some tortilla chips. In fact, I have! My kids aren’t fans but I am ok with that. More for me! It will last for days in the fridge and I’m still enjoying it after four days.

I made my Texas Caviar for a TV segment on Good Things Utah. I am grateful that I still get to do my monthly segments even though we are staying home and social distancing. I am having fun filming them on my own but definitely can’t wait to be back in the studio for live segments! Watch me make it here.

Texas Caviar

  • Servings: Serves 10+
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Ingredients

2 cans black-eyed peas, rinsed and drained
1 cup corn (or 1 can drained)
1 red bell pepper, diced
1 green bell pepper, diced
1 cup tomatoes, diced
1/2 cup red onion, diced
1 jalapeño, seeded and diced small
1/2 cup cilantro, chopped
3 cloves garlic, minced

For the vinaigrette:
1/4 cup olive oil
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1 1/2 teaspoons salt

Directions

Add black-eyed peas, corn, peppers, tomatoes, red onion, jalapeño, cilantro, and garlic to a medium sized bowl. In a separate small bowl, whisk together vinaigrette ingredients. Pour over salsa. Stir to combine well. Cover and let marinate in fridge for two hours before serving. Serve with tortilla chips, over grilled chicken or fish, or as a side salad.

Notes:
1. Add diced avocado for a yummy addition if you plan on eating it quickly!

Winter Cobb Salad with Citrus Dijon Vinaigrette

We had the best Thanksgiving ever this year. My sister and her family who live in Arkansas came to visit us in Utah! We have lived in Utah for almost 10 years and have never spent it with my side of the family. My kids don’t have cousins their age here and it was so special for them to have their younger Arkansas cousins here to hang out with. We got almost 2 feet of snow while they were here so we ended up watching LOTS of movies, played in the snow, ate so much good food, laughed a lot, and just enjoyed each other. I miss them already!

Speaking of food, is anyone else craving something healthy after Thanksgiving? I definitely indulged for the holiday and have no regrets but my body has been begging for something light and healthy. I have had this salad on my recipe idea list for a long time and am so glad I finally had the chance to make it. It is loaded with healthy ingredients like pomegranate seeds and oranges. Y’all know I had to add some bacon to it to stay true to myself! Ha! The Citrus Dijon Vinaigrette might be the star of the show though. My son hates fruit on his salad and hates vinaigrettes even more but he tried this and loved it so much. I felt like I scored a touchdown when he approved! We had grilled chicken and roasted veggies on the side and it was so healthy and satisfying. If you’re looking to add some greens to your menu this week, my Winter Cobb Salad is exactly what you need!

Sponsored post for Lee’s Marketplace. Items on sale the week of Dec 3-9: Salad greens/lettuce, oranges, bacon, eggs, Dijon, olive oil

Winter Cobb Salad with Citrus Dijon Vinaigrette

  • Servings: 6
  • Difficulty: easy
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Ingredients

5-6 oz salad greens
3-4 sliced bacon, cooked and crumbled
½ cup pomegranate arils (seeds)
1 orange, segmented
2-3 hard-boiled eggs, sliced
½ cup feta cheese
½ cup slivered almonds (or chopped pecans)
For the vinaigrette:
2 tablespoons fresh squeezed orange juice
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
3 teaspoons honey
½ cup extra virgin olive oil
salt and pepper, to taste

Directions

Whisk vinaigrette ingredients together until well combined and set aside.
Add greens to large bowl or platter. Add bacon, pomegranate, oranges, eggs, feta, and almonds on top. Drizzle vinaigrette on top then toss to combine. Serve immediately.
Note: Add grilled chicken for a complete meal. Additional ingredient options: avocado, cucumber, pears.

Southern Pea Salad

Easter is almost here and I have the perfect side dish for your holiday gatherings. My Southern Pea Salad will brighten up your table in color and flavor! I created this recipe for Lee’s Marketplace and people are loving it. It has cheese and bacon in it…need I say more??? It’s so easy too! Look how short the directions are! This is one of those things that is even better the next day so give yourself time to make in advance. I hope y’all love this as much as my family did!

Southern Pea Salad

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

¼ cup mayonnaise
¼ cup sour cream
2 teaspoons apple cider vinegar
2 teaspoons sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper
24 oz frozen peas
3 large hard-boiled eggs
8 oz cheddar cheese, cut in small cubes
6 slices bacon, cooked and crumbled
½ bunch green onions, sliced
2 tablespoons fresh dill, chopped

Directions

Bring 2 quarts of water to a boil. Blanch frozen peas by boiling for just 2 minutes. Drain and rinse with cold water to stop cooking. Set aside.
In a large bowl, whisk together mayo, sour cream, vinegar, sugar, salt, and pepper. Add the rest of the ingredients, gently folding until everything is combined well. Taste and add more salt and pepper if desired.
Refrigerate at least 4 hours before serving.