MCCALL WILDER OF KARMAFARM SHARES HER VERSION OF A CLASSIC SOUTHERN SALAD
KarmaFarm is known for its vibrant gluten-free cafe fare. One of the most popular salads on the menu is a take on Cowboy Caviar. Owner McCall Wilder says of the recipe she shares, “Our Southern caviar is a Wilder family go-to. We eat it at home with chips as an appetizer, under grilled steelhead trout for dinner and as a side salad for picnics and lunch.”
Southern Black-Eyed Pea Caviar
Serves 4
3 cups cooked black-eyed peas
¼ cup yellow bell pepper, diced
¼ cup orange bell pepper, diced
¼ cup red bell pepper, diced
¼ cup red onion, diced
¼ cup jalapeño, diced
1 cup cherry tomatoes, halved
GARNISH:
1 green onion, sliced on bias
2 tablespoons cilantro, finely chopped
DRESSING:
¼ cup extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon agave nectar (or honey)
½ teaspoon black pepper
½ teaspoon kosher salt
Place black-eyed peas in a large mixing bowl. In a medium pan, sauté red onion, jalapeños and bell peppers over medium heat until warmed through. Add to the blackeyed peas and cool. Once cooled, add tomatoes.
In a blender, combine olive oil, vinegar, salt, pepper and agave, and blend until smooth. Toss dressing with salad. Chill and add garnish right before serving.
KarmaFarm
404.812.0477
eatkarmafarm.com
