Texas Caviar
By :Instant Pot Fast and Easy Cookbook by Urvashi Pitre
Texas Caviar Recipe
Print Recipe
Nope, not even a hint of caviar in this. This dish makes an appearance at most summer barbecues in Texas. The dressing doesn’t contain any mayonnaise, which makes it safer for picnics and barbecues where it might be sitting out for hours in the heat. The fresh vegetables lend a nice contrast to the creamy peas, and the tangy vinaigrette finishes it all off rather well.
Texas Caviar Recipe
Votes: 1
Rating: 5
Rate this recipe!
Course Condiment
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Ancho Chiles, Cilantro, Onion, Tomatoes
Prep Time 5 minutes
Cook Time 10 minutes
Servings
8 servings
Ingredients
  • 2 cups Water
  • 1 cup dried blackeyed peas
  • 1/2 cup extra-virgin olive oil
  • 3 tbsp apple cider vinegar or a combination of apple cider vinegar and balsamic vinegar
  • 1 tsp ground cumin
  • 2 tbsp fresh lemon juice
  • 2 tsp salt
  • 1/2 tsp ancho chile powder optional
  • 1 cup diced yellow onions
  • 2 roma tomatoes chopped, plum
  • 1/2 cup chopped fresh cilantro
  • 1 tbsp minced jalapeño
Course Condiment
Cuisine Modern
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Ancho Chiles, Cilantro, Onion, Tomatoes
Prep Time 5 minutes
Cook Time 10 minutes
Servings
8 servings
Ingredients
  • 2 cups Water
  • 1 cup dried blackeyed peas
  • 1/2 cup extra-virgin olive oil
  • 3 tbsp apple cider vinegar or a combination of apple cider vinegar and balsamic vinegar
  • 1 tsp ground cumin
  • 2 tbsp fresh lemon juice
  • 2 tsp salt
  • 1/2 tsp ancho chile powder optional
  • 1 cup diced yellow onions
  • 2 roma tomatoes chopped, plum
  • 1/2 cup chopped fresh cilantro
  • 1 tbsp minced jalapeño
Texas Caviar Recipe
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. In the Instant Pot, combine the water and black-eyed peas.
  2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL or PRESSURE COOK and set pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released. Drain any excess water. Allow the peas to cool slightly.
  3. Meanwhile, in a large bowl, whisk together the olive oil, vinegar, cumin, lemon juice, salt, and ancho chile powder (if using). Add the black-eyed peas, onions, tomatoes, cilantro, and jalapeño to the bowl. Stir gently to combine.
  4. Taste and adjust the lemon juice, vinegar, and salt as needed. (Resist the urge to oversalt at this point, as the salad will get saltier as it sits.) Allow the salad to rest for 1 hour or so at room temperature before serving.
1 reply
  1. Kim
    Kim says:

    I would love one of the fast and easy cook books for instant pot but cannot eat spices hot what would you suggest ?

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