Type salad or dip Associated national cuisine American cuisine Place of origin United States of America | Region or state Texas Created by Helen Corbitt | |
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Main ingredients black-eyed peas
vinaigrette Ingredients generally used red onion
chili pepper
bell pepper
tomato
cilantro
scallion
garlic Similar Shoepeg corn, Black‑eyed pea, Hoppin' John, Cowboy beans, Spinach dip | ||
Texas caviar tailgating food
Texas caviar is a salad of black-eyed peas lightly pickled in a vinaigrette-style dressing, often eaten as a dip accompaniment to tortilla chips. Texas caviar was created in the U.S. state of Texas around 1940 by Helen Corbitt, a native New Yorker who later became director of food service for the Zodiac Room at Neiman Marcus in Dallas, Texas. She first served the dish on New Year's Eve at the Houston Country Club. When she later served it at the Driskell Hotel in Austin, Texas, it was given its name, "Texas caviar," as a humorous comparison to true caviar, an expensive hors d'oeuvre of salt-cured fish roe.
Contents
What are black eyed peas how to make texas caviar recipe
References
Texas caviar Wikipedia(Text) CC BY-SA