Texas caviar with black-eyed peas, red onion, diced tomato, and green bell pepper in a mustard-yellow bowl beside tortilla chips.

Texas Caviar (Black-Eyed Pea Salad)

Give It Time: The salad is best after the full 48-hour rest, when the onion has mellowed and the peas have absorbed the tangy dressing.
Leave the Garlic Whole: A whole garlic clove gently infuses the salad without leaving strong pieces of raw garlic throughout the mixture.
Use a Neutral Oil: Canola or another neutral-flavored vegetable oil keeps the dressing light and remains fluid when chilled.
Optional Additions: For a more colorful variation, fold in diced tomato, green bell pepper, jalapeño, parsley, or cilantro shortly before serving. These are optional and are not part of the base formula.
Make Ahead and Storage: Keep the salad refrigerated at 40°F or below and use it within 4 days of mixing. Do not leave it at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F.
Serving Suggestions: Serve with Summer Lime Chicken Breasts , Busy Day BBQ Skillet, or Stuffed Cornish Game Hens .

Name: Texas Caviar (Black-Eyed Pea Salad)
Prep time: 15 min
Total time: 2895 min
Yield: 8 servings
Ingredients: 2 cans black-eyed peas; 1 large red onion; ¼ cup neutral-flavored vegetable oil; ¼ cup red wine vinegar; 1 clove garlic clove; ½ teaspoon salt; to taste black pepper; to taste cayenne pepper

Black-eyed peas rest in a tangy red wine vinegar dressing until the onion mellows and the beans take on the flavor. Make this Texas caviar ahead for a cold side or a bowl to scoop up with chips.

By Betty Lou Gardner48 hr 15 minUpdated 2026-08-25

Texas Caviar is a bright, tangy black-eyed pea salad that turns a few simple pantry ingredients into a refreshing make-ahead side dish. The peas soak up a lightly seasoned red wine vinegar dressing while the onion mellows and the flavors deepen over two days. Serve it beside barbecue or grilled meats, or spoon it up with tortilla chips.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

This is the kind of salad I make a couple of days ahead because it only gets better while it sits. I leave the garlic clove whole so it flavors everything without taking over. In summer, I like having a cold bowl ready to go beside burgers, barbecue, or whatever happens to be cooking outside.