The Best Oklahoma (Not Texas) Caviar

Growing up in my house, lucky black-eyed peas on New Year’s Day were a mandatory practice. There was no way my mom was letting you go to bed that night without at least one bite. And even as an adult, I got a phone call (and later text) to confirm that I had my beans. Here’s the thing—I hate black eyed peas. When I was little, I would literally gag when made to take my bite. (Maybe a little dramatic, but not my favorite nonetheless.) So when I was at a cookout one time and I was going full savage on a dip only to realize that it contained black-eyed peas, I was shocked. I immediately asked for that recipe, and I’ve made my own variation every New Year’s Day since. I serve with tortilla chips, but you can put it on top of burgers, on top of nachos, or even as a side dish with your protein. I know you’ll love it!


2 (15 oz.) cans black eyed peas, drained
1 (15 oz.) can black beans, drained
1 can (15 oz.) corn
1 can Rotel (15 oz.)
5 garlic cloves, minced
1/4 cup minced cilantro
4 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons sea salt
2 tablespoons lime juice


Add all ingredients to a large bowl and toss to combine. Cover and refrigerate at least one hour, or up to 24 hours. (Best if chilled overnight.)



Molly B.

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