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Small Batch Black-Eyed Pea Caviar

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This recipe for small-batch Black-Eyed Pea Caviar is a spin on the classic dip and made with an agave dressing.  The recipe includes healthy ingredients, including cilantro.

Black-eyed Pea Salad

Black-eyed Pea Caviar is a favorite appetizer or dip here in the South and it’s no exception at my house. We love the stuff!

Being that my husband was diagnosed with cancer in 2019, I prefer to use as many organic products as possible.  If you have ever searched for organic black-eyed peas, then you can relate to how difficult it is to find them in a can.

For this recipe, I use dried organic black-eyed peas and cook them in my Instant Pot.  (Look for them in the bulk section at Whole Foods or Sprouts.). It only takes 14 minutes for them to cook to a slightly al dente texture, making them perfect for this recipe.

draining black-eyed peas

Once the peas have cooked, drain them well and place them in a large bowl.  Mix them with chopped veggies and an agave balsamic dressing.

chopped bell peppers, onion, cherry tomatoes, and cilantro
Refrigerate the “caviar” and let the flavors meld. It’s ideal to make this the day before you want to eat – that way the flavors really marry.

black-eyed pea caviar

Black-eyed pea caviar is great served as an appetizer with tortilla chips or corn chips or as a side dish. You could also serve it as an item at a “Build Your Own Salad Bar.”

Yield: 6 servings

Small Batch Black-Eyed Pea Caviar

Small Batch Black-Eyed Pea Caviar

This recipe for small-batch Black-Eyed Pea Caviar is a spin on the classic dip and made with an agave dressing. It's a great healthy appetizer.

Prep Time 19 minutes
Cook Time 14 minutes
Additional Time 4 hours
Total Time 4 hours 33 minutes

Ingredients

Dressing

  • ¼ cup + 2 Tablespoons balsamic vinegar
  • ¼ cup avocado oil
  • 2 Tablespoons agave
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Caviar

  • 2 cups dried black-eyed peas
  • 5 ½ cups water
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • ½ cup chopped yellow bell pepper
  • ½ cup chopped red onion
  • 1 cup cherry tomatoes, quartered
  • ½ cup cilantro, chopped

Instructions

Combine ingredients to make the dressing in a jar. Shake well and set aside.

Prepare the black-eyed peas by making sure that there are no stones or debris among the dried peas.  Place the peas in the Instant Pot and add water.

Cook on Manual Pressure for 14 minutes. 

When the peas have finished cooking, turn the valve to quick release.

Drain the peas and allow them to cool.

Once the peas have cooled, place them in a large bowl and toss with the chopped bell peppers, red onion, tomatoes, cilantro, and dressing.

Chill the caviar.

Serve with tortilla chips or dig in with a spoon.



Notes

You can substitute 2 cans of black-eyed peas for the dried peas and water. Just be sure to drain and rinse the peas before tossing with the veggies and dressing.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 313Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 375mgCarbohydrates: 44gFiber: 7gSugar: 11gProtein: 14g

Nutrition information is an approximation.

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Black-eyed Pea Caviar

How do you like to serve Black-Eyed Pea Caviar?

vegetarian chili
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