Ok, so there are no salty fish eggs in the dish and it has little to do with Texas other than it pairs perfectly with hot and salty bbq. The flavors feature the best of summer and get better the longer all the elements mingle together.
1/2 C olive oil
1/4 C red wine vinegar
1-2 limes, juiced
Handful cilantro, chopped
1 t brown sugar
Shake together in a glass jar.
1-2 cans black eyed peas
1 can corn
1 small white onion, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 jalapeño, finely diced
1 Roma tomato, seeded and diced
Handful of cilantro
Mix all ingredients together and then stir in dressing. Let sit in fridge for a couple hours and stir every once in a while.