Eyes of Texas Salad: A Southern Tradition with a Twist
Introduction:
The Eyes of Texas Salad is a delightful dish steeped in Southern tradition, made famous in 1982 as the winning recipe in the Athens, Texas Black-Eyed Pea Cookoff. It’s a flavorful and visually stunning salad that pairs the earthy, robust taste of black-eyed peas with the creamy richness of a tangy avocado topping. Not only is this dish a crowd-pleaser, but it is also steeped in good luck loreโmany believe that eating black-eyed peas on New Year’s Day brings prosperity and good fortune throughout the year. While this recipe may not guarantee a year full of good luck, it certainly promises a year full of delicious meals. The beauty of this dish is that it can be made with leftover roasted chicken, making it an excellent option for using up any extra ingredients.
This salad is a perfect blend of textures, from the tender black-eyed peas and rice to the creamy avocado topping that gives it an extra burst of flavor. While the prep time is relatively short (just about 30 minutes), this dish is sure to impress at your next gathering or family meal.
Ingredients
For the Salad:
| Ingredient | Quantity |
|---|---|
| Black-eyed peas | 1 1/2 cups |
| Rice (preferably cooked) | 1 cup |
| Celery, chopped | 1 stalk |
| Onion, finely chopped | 1 medium |
| Mayonnaise | 1/4 cup |
| Salt | 1/4 teaspoon |
| Pepper | 1/4 teaspoon |
| Tabasco sauce | 1/2 teaspoon |
| Roasted chicken, diced | 1 cup |
| Sour cream | 1/4 cup |
| Worcestershire sauce | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Lemon juice | 1 tablespoon |
For the Avocado Topping:
| Ingredient | Quantity |
|---|---|
| Ripe avocados, mashed | 1 |
| Mayonnaise | 1/2 cup |
| Salt | 1/4 teaspoon |
| Lemon juice | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 312 kcal |
| Fat | 15.6 g |
| Saturated Fat | 3.9 g |
| Cholesterol | 25.2 mg |
| Sodium | 538.5 mg |
| Carbohydrates | 34.4 g |
| Dietary Fiber | 3.7 g |
| Sugars | 1.9 g |
| Protein | 9.4 g |
Instructions
1. Prepare the Salad Base:
Begin by combining the black-eyed peas, cooked rice, and diced roasted chicken in a large mixing bowl. The combination of these ingredients forms the hearty base of the salad, with each element offering a satisfying texture that balances well with the creamy toppings to come.
2. Add Vegetables and Seasonings:
Next, stir in the chopped celery and finely diced onion. These vegetables add a crunchy contrast to the softer textures of the peas, rice, and chicken. Now, for the seasonings: Add mayonnaise, salt, pepper, and a dash of Tabasco sauce for some mild heat. Stir everything together thoroughly to ensure that the ingredients are evenly coated with the creamy mayonnaise and seasoning mix.
3. Pack into the Mold:
Once everything is well-mixed, take a 5 1/2 cup mold (or any similar sized mold you have available) and lightly oil it to prevent sticking. Spoon the salad mixture into the mold, pressing it down gently as you go to ensure it packs into the shape of the mold. This step will help the salad set into a firm shape that will be easy to serve later.
4. Refrigerate:
Place the mold in the refrigerator and let the salad chill for at least 30 minutes, or until it has set firmly. The cooling process is important to allow the flavors to meld together, resulting in a more cohesive and flavorful salad.
5. Prepare the Avocado Topping:
While the salad sets, you can prepare the avocado topping. Mash the ripe avocado in a small bowl until smooth. Then, stir in the mayonnaise, salt, and lemon juice. This creamy topping is what gives the salad its decadent finish. It should have a smooth, spreadable consistency that can be easily layered over the set salad base.
6. Assemble the Salad:
Once the salad has set in the mold, carefully unmold it onto a serving platter. The shape should hold well, and the edges should be slightly rounded. Spread the creamy avocado topping generously over the top, smoothing it out evenly as though you were frosting a cake. The green topping not only adds a burst of flavor but also gives the salad an elegant, visually appealing finish.
7. Serve and Enjoy:
After assembling, the Eyes of Texas Salad is ready to serve! Its rich, creamy texture combined with the hearty black-eyed peas and chicken makes it a satisfying dish that can be enjoyed as a main course or as a side dish. The combination of the mayonnaise and Worcestershire sauce gives the salad an extra layer of complexity, while the Tabasco adds just the right amount of heat to balance the creamy topping.
Serving Suggestions
This salad can be served chilled as part of a Southern-inspired meal or as a unique offering at a gathering or party. It pairs well with grilled meats, roasted vegetables, or even as a light lunch with some crusty bread. If you’re feeling adventurous, try adding some fresh herbs or a sprinkle of crumbled bacon on top for extra flavor and texture.
Conclusion
The Eyes of Texas Salad is more than just a recipeโit’s a Southern tradition that carries with it a sense of good fortune, a promise of prosperity, and most importantly, a hearty and delicious meal that will satisfy your guests and family. Whether you prepare it for a New Year’s celebration or simply as a unique dish for your next gathering, this salad is sure to be a hit.
Its blend of fresh, vibrant ingredients and rich, creamy textures makes it an unforgettable dish that perfectly embodies the spirit of Southern cooking. Enjoy and, who knowsโmaybe a little luck will follow!
Keywords:
Poultry, Meat, Black-eyed Peas, Rice, Chicken Salad, Southern Recipes, Avocado, Easy Salad, < 30 Mins, 1982 Cookoff Recipe, Southern Tradition, Party Salad
