Palouse Caviar Recipe

Sometimes the best things in life are uncomplicated, and this vibrant twist on a classic southern dish is proof that a can opener and a little chopping can lead to something truly special. Say hello to my go-to party pleaser, where each bite bursts with flavor and a hint of spice—I like to call it “Palouse Caviar!”

I enjoy putting together dishes that are loaded with nutrients and make up a great meal. One of these is Palouse Caviar, a scrumptious jumble of black-eyed peas and black beans, with plenty of fresh, crunchy green and red bell peppers, and a delightfully zesty kick from jalapeños.

This is “caviar” you can feel good about eating, providing a delightful mix of plant proteins, vitamins, a heck of a lot of minerals, and almost no saturated fat.

Palouse Caviar Recipe Ingredients

• Black-Eyed Peas: High in protein and fiber, promoting digestive health.
• Black Beans: Rich in antioxidants and essential nutrients, support heart health.
• Corn Kernels: Provides carbohydrates for energy, with a hint of sweetness.
• Green Bell Pepper: Excellent source of vitamin C, boosts immune function.
• Red Bell Pepper: High in antioxidants, contributes to vibrant color and flavor.
• Jalapeño Peppers: Adds a spicy kick and contains capsaicin for metabolism.
• Olive Oil: Heart-healthy fats, enhances flavor, aids in nutrient absorption.
• Red Wine Vinegar: Provides a tangy twist, may aid in blood sugar control.

Palouse Caviar Recipe Ingredient Quantities

• 1 can (15 oz) black-eyed peas, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 large green bell pepper, diced
• 1 large red bell pepper, diced
• 1 small red onion, diced
• 2-3 jalapeno peppers, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon lime juice
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make this Palouse Caviar Recipe

1. In a big mixing bowl, mix together the rinsed and drained peas, black beans, and corn.

2. In the bowl, combine the diced green bell pepper, diced red bell pepper, and diced red onion.

3. Add the minced jalapeno peppers to the mixture.

4. Scattering the diced fresh cilantro onto the other ingredients.

5. Whisk together in a small bowl the olive oil, red wine vinegar, lime juice, and sugar.

6. Add salt and black pepper to the dressing and whisk until the sugar is dissolved and the mixture is combined well.

7. Combine the beans and vegetables in a bowl. Pour the dressing over the beans and vegetables.

8. Lightly throw everything together so that all the ingredients are uniformly coated in the dressing.

9. Refrigerate the mixture for a minimum of one hour after it has been combined in a bowl and covered. This allows the melded flavors to set.

10. Before you serve it, mix it up again, taste it, and if necessary, correct the seasoning. Enjoy your Palouse Caviar with tortilla chips or as a fresh side dish. It’s wonderful either way.

Palouse Caviar Recipe Equipment Needed

1. Large mixing bowl
2. Small mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Cutting board
7. Chef’s knife
8. Can opener
9. Mixing spoon or spatula
10. Plastic wrap or lid for covering the bowl

FAQ

• Question:Is it possible to prepare Palouse Caviar the day before? Answer: Yes, indeed. You can prepare Palouse Caviar a day in advance quite nicely. It often tastes better the next day. The flavors meld together beautifully overnight.
• Question:Palouse Caviar is produced without preservatives. It will keep in the fridge, unopened, for 6 months. Once opened, Palouse Caviar should be consumed within a week. The expiration date is right on the package.
  If you keep it in an airtight container, it will last in the refrigerator for up to 5 days.
• Question:Is it permissible to substitute fresh corn for canned corn? Response: No problem at all! You can replace canned corn with fresh corn. Make sure to cook the fresh kernels before mixing them in.
• Question:What can I use instead of jalapeño peppers for reduced spiciness?
  Answer:
  To achieve a more subdued flavor, use a minimal amount of poblano or Anaheim peppers.
• Question:Can I use something other than cilantro and still be successful with this recipe?
  Answer:
  For people who aren’t fans of cilantro, fresh parsley is a good alternative.
• Question:Am I allowed to put tomatoes in the Palouse Caviar? Answer: Absolutely! If you’re looking to add a little extra freshness and flavor to the dish, you can’t go wrong with some finely diced tomatoes.
• Question:What’s the best way to serve Palouse Caviar?
  It forms an excellent dip with tortilla chips or as a salsa for tacos and grilled meats.

Palouse Caviar Recipe Substitutions and Variations

If fresh black-eyed peas are unavailable, use chickpeas, which provide a similar texture. If neither of these legumes is available, you can substitute with lentils or another pulse.
If you would rather have a different variety of bean, you can substitute kidney beans for black beans.
Substitute frozen corn kernels, thawed, for canned corn to achieve a fresher taste.
For a milder flavor, use poblano peppers instead of jalapeno peppers, adjusting quantity to taste.
Should you lack red wine vinegar, substitute it with apple cider vinegar.

Pro Tips

1. Enhance Flavor with Citrus Zest: For added depth, include some lime zest in the dressing. The zest will amplify the citrus aroma and provide a fresh, vibrant taste.