What I'm cooking and eating

Saturday, 21 May 2011

Texas Caviare

I haven't abandoned this blog; it's just that I have been very dull about food this month, mostly because we are between holidays and the plainer the better! However, I have a family dinner tomorrow, and am making salad, and since some of my friends list had no idea what Texas caviare was, I thought I would post my recipe. Obviously, if you google, you'll see everybody else's take on it, and mine is a bit of a synthesis thereof!

3/4 cup (I do use American cups for things like beans; it's about 190 ml in a measuring jug) dried black-eye peas
1/2 small red onion
1 chilli pepper
1 yellow or red pepper
1 punnet cherry tomatoes
1 small tin sweetcorn (or an equivalent amount of frozen sweetcorn that you have microwaved)
3 tbs bought salad dressing - Italian dressing is the classic, but I only had honey mustard in a bottle, so used that!

Soak the peas overnight. Next day, rinse thoroughly and cook in plenty of water, boiling fairly hard, for about 30 minutes - they may need more if you have had the packet for awhile, so taste after 30 minutes and then see. If they are cooked, drain, rinse, and allow to cool.

Chop the onion and peppers and halve the tomatoes. Drain the sweetcorn. Mix everything together and let sit overnight for the flavours to mingle.

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