Texas Black-Eyed Pea Caviar

Ingredients

1/2 cup avocado oil
1/4 cup red wine vinegar
2 cloves minced fresh garlic
1 teaspoon prepared yellow mustard
1 Anaheim or jalapeño chile pepper, seeds removed and slivered
1 teaspoon dried oregano
Red chile pepper hot sauce, to taste
3 (15-ounce) cans black-eyed peas, rinsed and drained
1 (4-ounce) jar pimento peppers, drained
1 yellow or orange bell pepper, chopped
1 cup sliced green onions
1/2 large red onion, diced
2 large stalks celery, chopped
Sea salt to taste

Method

To make the dressing, whisk together avocado oil, vinegar, garlic, mustard, chile pepper, oregano and hot sauce. Set aside.

In a large serving bowl, mix black-eyed peas, pimento peppers, bell pepper, green onions, red onion, celery and salt to taste. Stir in the dressing, tossing well to combine thoroughly. Allow this to sit for at least a few hours or as long as overnight in order to blend the flavors. Before serving, taste and adjust the seasonings.

Serves 4 as a main dish and 6 as a side dish

This salad of black-eyed peas and crunchy vegetables tossed in a light vinaigrette is a traditional New Year's dish yet suited to other meals as well. Spicy, zesty and colorful, the black-eyed peas in the salad may resemble caviar to some wishful eaters. Enjoy as a main dish with warm cornbread or serve as a side dish to complement pork chops or chicken.