Try this Texas Caviar recipe.
- 1 green bell pepper chopped
- 1 bunch green onions chopped
- 1 bunch chopped fresh cilantro
- 1/2 onion
- 2 jalapeno peppers, chopped
- 1 tbsp minced garlic
- 1 pint cherry tomatoes quartered
- 1 8oz bottle zesty italian dressing
- 1 15oz can black beans, drained
- 1 15oz can black-eyed peas, drained
- 1/2 tsp ground coriander
- Carbohydrate 0.308245039083217 g
- Cholesterol 0 mg
- Fat 0.0110464551291979 g
- Fiber 0.0737040514962229 g
- Protein 0.0597306781608381 g
- Saturated Fat 0.00178587026381507 g
- Serving Size 1 1 Serving (6g)
- Sodium 0.299195724565244 mg
- Sugar 0.234540987586994 g
- Trans Fat 0.00323637819919102 g
- Calories 1 calories
Step-by-step
- In large bowl, mix together onion, bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, Italian dressing, black beans, black eyed peas and coriander.
- Cover and chill in refrigerator approx. 2 hours.
- Toss with desired amount of cilantro to serve.
Home cooks frequently slice vegetables too thickly, preventing the dressing from properly penetrating the cellular walls of the produce. Chopping the green bell pepper, onion, and jalapeno peppers into uniform eighth-inch pieces ensures that each bite holds an equal distribution of acid and oil. A sharp chef knife on a stable wooden cutting board prevents crushing the tomatoes, which releases excess moisture and dilutes the vinaigrette.
The Role of Acid and Maceration
Marinating the mixture for at least two hours allows the zesty Italian dressing to partially break down the raw bite of the onion and garlic without turning the black beans and black-eyed peas mushy. Leaving the fresh cilantro out during this initial maceration keeps the delicate green leaves from bruising prematurely under the weight of the heavier ingredients. Tossing the chopped cilantro in right before service preserves its vibrant color and pungent aromatic compounds.
Managing Moisture and Texture
Excess liquid ruins bean salads by washing away the coating of oil and spices. Rinsing canned legumes thoroughly under cold running water removes the starchy canning liquid that otherwise creates a cloudy film in the bowl. Storing the finished dish in an airtight glass container within a refrigerator set to 38 degrees Fahrenheit maintains crispness for up to four days.
