Black Eyed Pea & Mango Salad (mango Texas Caviar) Recipe

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Black Eyed Pea & Mango Salad (Mango Texas Caviar)

Lori Loucas


This recipe takes Texas Caviar and ups the ante. The combination of sweet and spicy flavors comes from jalapeños and mango, but you could easily replace the mango with another sweet-tart fruit such as peach, nectarine, or pineapple. The original recipe called for 4 tablespoons of minced pickled jalapeño, but I only use half as much. Add them to your level of comfort (or discomfort!!!)

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15 Min


No-Cook or Other


1 1/2 c
black eyed peas, cooked
1 c
mango, diced
1/2 c
red bell pepper, diced
1/2 c
green bell pepper, diced
1/2 c
onion (red or white), diced
4 Tbsp
red wine vinegar
2 Tbsp
olive oil
1 Tbsp
lime, juice of
2 Tbsp
pickled jalapeno, minced (to taste)
1 tsp
garlic, minced
1/4 tsp
1/8 tsp
black pepper

Directions Step-By-Step

If you are using fresh black eyed peas, boil them until they become tender (about 15 minutes), then rinse them with cold water, and drain. Dried peas will have to be soaked overnight before cooking. If you are using canned peas you will not need to cook them, but they should be rinsed well to remove any extra sodium.
Combine the black eyed peas, mango, bell peppers, onion, jalapeño, and garlic in a large mixing bowl.
In a second bowl, whisk together the oil, vinegar, honey, lime juice, salt, and pepper. Pour the dressing over the salad and toss to combine. You can serve this immediately but I think it tastes a little better if it has an hour or so to chill in the fridge.

About this Recipe

Course/Dish: Other Side Dishes
Main Ingredient: Beans/Legumes
Regional Style: American
Hashtag: #Texas