Texas Caviar (Black-Eyed Pea Salad)

Texas Caviar

• 2 cans black-eyed peas — 15 to 16 oz each, drained well
• 1 large red onion — finely diced
• ¼ cup neutral-flavored vegetable oil — such as canola
• ¼ cup red wine vinegar
• 1 clove garlic clove — peeled and left whole
• ½ teaspoon salt
• to taste black pepper (optional) — freshly ground, to taste
• to taste cayenne pepper (optional) — ground, to taste

1. Combine the Salad: In a large mixing bowl, combine the black-eyed peas, finely diced red onion, vegetable oil, red wine vinegar, and whole garlic clove. Using a large spoon or spatula, fold gently until the peas and onion are evenly coated and glossy without crushing the peas.2 cans black-eyed peas, 1 large red onion, ¼ cup vegetable oil, ¼ cup red wine vinegar, 1 garlic clove
2. Season the Salad: Add the salt, several grinds of black pepper, and a small pinch of cayenne. Stir gently and taste. The dressing should taste pleasantly sharp and only lightly spicy before chilling.½ tsp salt, black pepper, cayenne pepper
3. Chill: Cover the bowl tightly or transfer the salad to an airtight container. Refrigerate for 24 hours.
4. Remove the Garlic: Remove and discard the whole garlic clove after 24 hours. Stir the salad, cover again, and continue refrigerating until it has chilled for 48 hours total.
5. Serve: Stir and taste once more. Adjust the salt, black pepper, or cayenne if needed, then serve chilled with a slotted spoon, leaving most of the marinade in the container.