Texas Caviar by Neat & Nutritious

Texas Caviar

by Stephanie Darby

Prep Time: 10 min

Cook Time: 1 hour

Keywords: appetizer salad side soy-free vegan vegetarian purple hull peas peppers tomato

Purple hull peas put a twist on the classic.

Ingredients (Serves 4-6)

  • 2 c purple hull peas
  • 1 c cherry tomatoes
  • 1/2 red onion
  • 1 jalapeno
  • 2-3 small sweet peppers
  • 1/4 c cilantro
  • 1 lime, juiced
  • 1 T olive oil
  • 1 tsp agave nectar
  • 1 T apple cider vinegar
  • 1 tsp cumin
  • mashed avocado, shredded lettuce, and chips for serving


  1. Place peas in a large saucepan and cover with water (2 inches above peas). Simmer over medium-low heat for 1 hour, scooping off the scum that forms at the surface. I usually cook dried legumes with a small piece of kombu to absorb the gas and foamy scum layer that forms, but these fresh peas still produced a good amount to scoop off.
  2. Meanwhile, quarter the cherry tomatoes. Finely dice the onion, jalapeno, peppers, and cilantro. Mix together in a serving bowl.
  3. In a separate bowl, whisk together the lime juice,olive oil, agave, cider vinegar, and cumin. Add to veggie mixture and stir to combine.
  4. Once peas are done cooking, drain and rinse with cool water. Add to veggie mixture and toss well to combine all flavors. Add salt or more cumin, depending on taste.
  5. Serve immediately or store in fridge to allow flavors to meld together.