This is one of those recipes that is ubiquitous down home in Texas and Louisiana. It's all about the black-eyed peas ( and I don't mean the musical group, even though they seriously rock). In the winter we eat Hoppin' John. In the summer, it's this--Texas Caviar.
To turn it into more of a main dish meal, I add those lovely little bocconcini--fresh mozzarella balls. If you can't find those, simply cut string cheese sticks into bite-sized pieces. The new Tomato-Basil flavor is especially good with this.
Texas Caviar
1 16oz package frozen black-eyed peas (you can substitute fresh, or canned that you rinse thoroughly)
3 Roma tomatoes, chopped
1 medium red onion, diced
2 cloves garlic, minced
2 scallions ( green onions), sliced
10-12 pimento-stuffed green olives, sliced
3 TBS flat leaf Italian parsley, chopped
1 TBS grated Parmesan cheese
1/4 cup good quality extra virgin olive oil
4 TBS garlic red wine vinegar
salt and freshly ground pepper to taste
Prepare peas according to package directions. Drain and rinse in cold water until completely cool. Add remaining ingredients, mixing thoroughly. Refrigerate at least 2 hours before serving, but preferably overnight.
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