Blackeye Peas Jicama Caviar Salad Recipe
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Blackeye Peas Jicama Caviar Salad Recipe

Prep Time15 mins
Total Time15 mins


  • 2 14-ounce cans Bush’s blackeye peas, rinsed and drained
  • cups fresh corn kernels or frozen, defrosted
  • 1 1/2 cups jicama chopped
  • 1 1/2 cups cucumber chopped
  • 2 medium red orange or yellow bell pepper, chopped
  • ¾ cup chopped red onion about ½ small red onion
  • 1 cup chopped cilantro leaves and stems
  • 1 to 2 jalapeños ribs removed, seeded and finely chopped
  • 1/2 cup olive oil
  • 1/4 cup sugar
  • 1/2 cup white vinegar
  • 1/2 tsp. red chili pepper
  • 1/2 tsp. cumin
  • 3 Tbsp. lime juice
  • Salt & pepper


  • In a large serving bowl, combine the drained blackeye peas, corn, jicama, cucumbers, bell peppers, onion, cilantro and jalapeño.
  • In a small bowl, whisk together the dressing ingredients: olive oil, sugar, white vinegar, red chili pepper, cumin, and lime juice. Drizzle the dressing over the serving bowl and toss until well mixed.
  • Season to taste with additional salt and pepper.
  • For best flavor, let the mixture marinate for at least 20 minutes before serving. Serve as a salad or a dip with chips.