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Texas Caviar Recipe Pioneer Woman plated on a rustic Texas kitchen table

Texas Caviar Pioneer Woman Style

Texas Caviar Pioneer Woman style is a vibrant, colorful salad of black-eyed peas, sweet corn, and rainbow bell peppers tossed in a tangy lime and red wine vinegar vinaigrette. Inspired by Ree Drummond, this crowd-pleasing dip or side dish is fresh, zesty, and comes together in minutes. Serve with tortilla chips at any cookout or gathering.
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Prep Time 15 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Salad
  • 1 can (15 oz) black-eyed peas drained and rinsed
  • 1 can (15 oz) corn drained, or 2 cups fresh or frozen
  • 1 medium red bell pepper diced
  • 1 medium yellow bell pepper diced
  • 1 medium orange bell pepper diced
  • 0.5 medium red onion finely diced
  • 1 small jalapeño pepper finely diced, adjust to taste
  • 0.25 cup fresh cilantro chopped, optional
Vinaigrette
  • 0.25 cup olive oil extra virgin recommended
  • 0.25 cup red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp sugar or honey adjust to preference
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper or to taste

Method
 

  1. Drain and rinse the black-eyed peas and corn. Dice all the bell peppers, red onion, and jalapeño.
  2. Combine all salad ingredients in a large bowl: black-eyed peas, corn, red, yellow, and orange bell peppers, red onion, jalapeño, and cilantro (if using).
  3. In a small bowl or jar, whisk together the olive oil, red wine vinegar, lime juice, sugar or honey, salt, and black pepper until well combined.
  4. Pour the vinaigrette over the salad and toss gently to coat all the ingredients.
  5. Refrigerate for at least 1 hour before serving to allow flavors to meld. Stir and taste before serving, adjusting seasoning if needed.
  6. Serve chilled with tortilla chips for dipping, or as a colorful side salad.

Notes

For best flavor, let the Texas Caviar marinate in the refrigerator for at least 1 hour before serving so the flavors meld. Store covered in the refrigerator for up to 4 days. Add avocado just before serving to prevent browning. Adjust jalapeño quantity to control the heat level. Fresh cilantro can be stirred in or used as garnish.