tropical texas caviar
PREP TIME 15 mins, plus resting
1 jalapeño or other mild
green chile, seeded and finely chopped
1 mango, peeled and roughly chopped
1⁄2 pineapple or 7oz (200g) canned
pineapple, cut into cubes
2 garlic cloves, crushed
1 red bell pepper, seeded and roughly chopped
1 green bell pepper, seeded and roughly chopped
1 red onion, roughly chopped
1 tomato, roughly chopped
12oz (340g) can corn, drained
15oz (400g) can black-eyed
juice of 4 limes
salt and freshly ground black pepper
tortilla chips, to serve
1 In a large bowl, mix the jalapeño, mango, pineapple, garlic, peppers, onion, and tomato. Combine well with the corn and black-eyed peas.
2 Add the lime juice, season well, and cover. Leave to rest for 1 hour to allow the flavors to develop.
3 Serve chilled or at room temperature with tortilla chips for dipping.
WHAT’S THE STORY?
Texas caviar is a cold dish of cooked black-eyed peas soaked in vinaigrette and enhanced with various chopped vegetables and herbs. Black-eyed peas are a heat-loving plant widely grown in Texas, where Helen Corbett, a chef and cookbook writer who advocated the use of fresh ingredients, popularized the dish in the 1950s.
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