Black Eyed Pea Dip: California-Style Texas Caviar - The Weary Chef
Easy Black Eyed Pea Dip with a California twist! Perfect for New Year’s or any party. Enjoy this traditional Texas Caviar with a modern spin.
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Cooking tools:
- Saucepan
- Colander
- Whisk
- Measuring spoon
- Cutting board
- Chef's knife
- Mixing bowl
- Spoon
- Measuring cup
- Refrigerator
- Serving bowl
- Stove
- Kitchen timer
- Lime juicer
- Vegetable grater
Ingredients
- 16 ounces bag frozen black eyed peas
- 2 teaspoons table salt
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 2 teaspoons Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt or to taste
- black pepper to taste
- 15 ounces can seasoned black beans drained and rinsed
- 10 ounces can tomatoes with green chiles OR tomatoes with chipotle drained well
- 11 ounces can whole kernel corn drained
- 1 cup shredded cabbage very finely chopped (optional)
- 2 jalapenos seeded and finely diced
- juice of one lime 2-3 tbsp.
- 1 ripe avocado diced (Do not dice until ready to serve.)
- hot sauce or cayenne pepper to taste optional
- Fritos and/or tortilla chips for dipping
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