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Fresh Texas Caviar Black-Eyed Pea Salad with Easy Homemade Cornbread Croutons

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A vibrant and refreshing black-eyed pea salad tossed with fresh veggies, a zesty vinaigrette, and buttery homemade cornbread croutons. Perfect for summer gatherings or a quick, satisfying meal.

Ingredients

Scale
  • 2 cups cooked or canned black-eyed peas, rinsed and drained
  • 1 cup fresh corn kernels (from 2 ears of corn) or thawed frozen corn
  • 1 medium red bell pepper, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 3 cups cubed day-old or homemade cornbread
  • 1/2 cup extra virgin olive oil (plus more for toasting cornbread)
  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey or agave
  • 2 cloves garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Cut day-old cornbread into 1-inch cubes.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add cornbread cubes and toast, stirring frequently, for 7-10 minutes until golden and crisp. Set aside to cool.
  3. If using dried black-eyed peas, soak overnight and cook until tender (about 1 hour). If canned, rinse and drain well. Ensure peas are cool before mixing.
  4. Prepare fresh veggies: cut corn kernels off the cob or thaw frozen corn, dice red bell pepper and red onion finely, halve cherry tomatoes, chop cilantro, and mince jalapeño if using.
  5. In a small bowl or jar, whisk together 1/2 cup olive oil, 1/4 cup apple cider vinegar, 1 tablespoon honey or agave, minced garlic, salt, and pepper until emulsified. Adjust seasoning to taste.
  6. In a large bowl, gently toss black-eyed peas, corn, red bell pepper, red onion, cherry tomatoes, cilantro, and jalapeño with the dressing until evenly coated.
  7. Fold in toasted cornbread croutons just before serving to maintain crunch. Serve immediately.

Notes

Use day-old or slightly stale cornbread for best crouton texture. Toast cornbread cubes just before serving to keep them crispy. Rinse and drain canned black-eyed peas well to avoid sogginess. Adjust jalapeño amount to control heat. Dressing can be adjusted for sweetness and acidity by tasting as you go. Salad can be prepped ahead without croutons; add croutons just before serving.

Nutrition

Keywords: Texas caviar, black-eyed pea salad, cornbread croutons, summer salad, Southern salad, easy salad recipe, gluten-free option, vegan option

Find it online: https://pokirecipes.com/fresh-texas-caviar-black-eyed-pea-salad-recipe-easy-homemade-cornbread-croutons/