Cowboy Caviar (Black-Eyed Pea and Hominy Salad)

Name: Cowboy Caviar (Black-Eyed Pea and Hominy Salad)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 ⁄ 4 cup fresh lime juice; 1 ⁄ 4 cup olive oil; 3 tbsp. Sriracha hot sauce; 1 1 ⁄ 2 tbsp. honey; Kosher salt and freshly ground black pepper, to taste; 4 cloves garlic, finely chopped; 3 plum tomatoes, cored and finely chopped; 2 jalapeño peppers, stemmed, seeded, and finely chopped; 1 green bell pepper, stemmed, seeded, and finely chopped; 1 small red onion, finely chopped; 2 (15.5-oz.) cans black-eyed peas, drained; 1 (15.5-oz.) can golden hominy, drained; 1 ⁄ 3 cup finely chopped cilantro, leaves and stems

Serves
serves 6-8

JAMES ROPER

A lime juice and spicy Sriracha marinade gives this summer side dish a zesty kick. This recipe first appeared in our August/September 2013 Heartland issue with the story Big Pie Country.

Ingredients

¹⁄₄ cup fresh lime juice
¹⁄₄ cup olive oil
3 tbsp. Sriracha hot sauce
1 ¹⁄₂ tbsp. honey
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, finely chopped
3 plum tomatoes, cored and finely chopped
2 jalapeño peppers, stemmed, seeded, and finely chopped
1 green bell pepper, stemmed, seeded, and finely chopped
1 small red onion, finely chopped
2 (15.5-oz.) cans black-eyed peas, drained
1 (15.5-oz.) can golden hominy, drained
¹⁄₃ cup finely chopped cilantro, leaves and stems

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Instructions

Step 1

Whisk lime juice, oil, Sriracha, honey, salt, and pepper in a large bowl. Add garlic, tomatoes, peppers, onion, peas, and hominy; toss to combine. Cover with plastic wrap and refrigerate at least 2 hours or up to overnight. Stir in cilantro before serving.