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Juanita Weisbrich's Texas Caviar

This recipe is adapted from one from Marty's Cafe in Dallas.

For the salad:

1 15-ounce can black-eyed peas, drained and rinsed

2 garlic cloves, minced

1/2 cup chopped cilantro (I use more, especially when I can pick it from my garden)

1 cup diced yellow pepper or green pepper

1 cup diced red pepper or orange pepper

1 cup diced red onion

2 serrano chile peppers or 1/2 cup diced poblano chile pepper (serrano chile peppers pack heat; poblano peppers are mild)

Thick-cut tortilla chips

For the dressing:

2 tablespoons white wine vinegar

Juice of half a lime

1 1/2 teaspoon sugar

2 1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon ground cumin

1/4 teaspoon chili powder

1/4 cup canola oil

Mix salad ingredients. Whisk together dressing ingredients, add to salad and toss. Let chill overnight. Bring to room temperature before serving with tortilla chips.

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