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 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. You can always use regular canned black-eyed peas if necessary.
Let’s take a look at how this delicious appetizer (or side dish!) is made.
How To Make Black-Eyed Pea Caviar
For this recipe, you need the following ingredients:
Dressing
- ¼ cup balsamic vinegar + 2 Tablespoons
- 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
If you are using dried black-eyed peas, cook them. Once the peas have cooked, drain them well and place them in a large bowl. Mix them with chopped veggies.
Combine the ingredients for the dressing and mix well. If you have a Mason jar with a good lid, you can place all of the ingredients in it and shake well. Pour the dressing over the peas and veggies.
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 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.”
Small Batch Black-Eyed Pea Caviar
Ingredients
Dressing
- ¼ cup balsamic vinegar + 2 Tablespoons
- 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.
Video
Notes
Nutrition
How do you like to serve Black-Eyed Pea Caviar?
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