I learned about Mississippi caviar, in which black-eyed peas stand in for fish roe, when I lived in the South. Sometimes it’s called Texas caviar, but I’ll leave it to those states to duke it out for naming rights. This zesty, summery side dish comes together in a flash when you use steamed, ready-to-eat blacked-eyed peas, and I’ve added precooked brown rice to introduce a little whole grain to the mix. You can use other beans or legumes, or even canned beans, in place of the peas. Mississippi caviar works as a light supper or as a side dish with grilled fare. Leftovers are even tastier, since the flavors continue to develop with time.
3 cups (2 [11-ounce] packages) steamed, ready-to-eat black-eyed peas, rinsed and drained
1 cup precooked brown rice, thawed according to package directions
1/2 cup fresh corn kernels (1 ear)
1/2 cup finely chopped red onion
1 tomato, seeded and finely chopped
1 medium green bell pepper, finely chopped
1 jalapeno pepper, seeded and finely chopped
Sea salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 tablespoon apple cider vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, minced
Bibb lettuce leaves (optional)
Combine first 7 ingredients in a serving bowl. Stir in a pinch of salt and pepper.
Whisk together oil, vinegar, mustard, garlic and an additional pinch of salt and pepper. Pour over pea mixture, and toss to combine. Serve over lettuce leaves, if desired.
Serves 6-8 as a main dish, 10-12 as an appetizer
Prep Time: 15 minutes
This zesty, summery dish comes together in a flash when you use steamed, ready-to-eat black-eyed peas and precooked brown rice. A perfect summer salad or side.