Texas pea salad

Sometimes called Texas caviar, Texas pea salad is a snappy black-eyed pea salad that is a welcomed addition to any barbecue.

Black-eyed Peas

The Pea part of the Texas pea salad is the black-eyed pea. The Black-eyed pea is a variant of the cowpea. Along with Catjang, the Yardlong bean and the southern pea, the black-eyed pea is originally from Africa. The black-eyed pea is a relative of the mung bean, which was known to the Romans and Greeks.

Black-eyed peas like hot weather and dry soil, which makes it a very good legume to plant in hot, dry areas where other crops do poorly. They are known as a drought tolerant crop. As with other legumes black-eyed peas add nitrogen to the soil. Nutritionally Black-eyed peas are a great source of calcium and vitamin A. 

Prior to the American civil war Black-eyed peas were considered only suitable to feed to animals. When General Sherman was burning his way to Atlanta he had his troops destroy the crops that they considered human food but they left the corn and black-eyed peas not thinking that anyone would want to eat them. After the civil war when food in the south was scarce attitudes towards Black-eyed peas changed and they became a staple of the southern diet. Not only are they used in Texas Pea Salad but they are also found in such dishes as Hoppin’ John which is black-eyed peas and rice and sometimes pork.  Black-eyed peas are eaten on new years day with Collard greens for luck a tradition which dates back to the post civil war days.

The flowers of the Black-eyes pea plant are very good nectar producers and can be a considerable source of honey.

How to cook Black-eyed Peas

In order to make Texas Pea salad you will need to have some black-eyed peas.  Unless you live in an area where they are grown you will probably have dried peas on hand rather than fresh. In order to prepare your dried black-eyed peas you should start with a pound of dried peas. Place the peas in a bowl and cover with water. Let the peas soak overnight. Drain the peas and place them into a large pot and add enough water to cover the peas with two inches of water. Dice a small onion and add it to the water. If you like you can add two tablespoons of Bacon fat or some fatback to the water but do not add salt to the water.  Bring the water to a simmer and let simmer for forty- five minuets. Once the peas are tender drain them.

Texas Pea Salad

In order to make Texas pea salad you will need:

4 cups of Cooked and drained black-eyed peas

1 green pepper seeded and diced

1 red pepper seeded and diced

1 small onion diced

2 jalapeno peppers seeded, with the ribs removed, finely diced

2 tablespoons of olive oil

4 tablespoons of red wine vinegar

2 cloves of garlic minced

1 tablespoon of cilantro chopped

Salt and pepper to taste

Combine all the ingredients in a bowl and taste it for seasonings. You may want 

to add more vinegar if the salad does not seem moist enough. Let the salad rest 

in your refrigerator overnight if possible. 

Texas pea salad is a refreshing side dish particularly in the summer. This salad is best served after it has been allowed to rest in the refrigerator for a few hours and so is a welcome addition to a warm weather picnic or barbecue.

This salad is very popular in Texas, where it was invented, and I’m sure it will be a popular side dish where ever you bring it. Since it is a good make ahead dish it can save you time if you make it the night before your barbecue leaving you more time to grill and entertain.