Texas Caviar I

196 Reviews 18 Pics
  • Prep

    15 m
  • Ready In

    1 h 15 m
ELKINSMEG
Recipe by  ELKINSMEG

“Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!”

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Ingredients

Adjust Servings

Original recipe yields 8 cups

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Directions

  1. In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.

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Reviews (196)

Rate This Recipe
Beeje
225

Beeje

This is really good, a refreshing difference from bottled salsa. I did add corn to ours. We also decided this tasted better the next day, but the dressing was too strong tasting after only a couple of hours. So I tried it again with 1/2 Italian dressing and 1/2 roasted red pepper vinegret dressing. We really liked that. I also used red, yellow and orange bell peppers, and a couple of times a bit of avacado. I Will definitely be using the recipe regularly.

EEM319
197

EEM319

I originally tasted this while living in San Antonio. The recipe I was given used 1 each green, yellow and red bell peppers, and diced tomatoes instead to make it easier to scoop and dip. Looks like confetti - great for a party! One thing is missing: be sure to add a can of hominy. Serve with Frito's for true Texas flavor.

GERI
167

GERI

Delicious! To make easier, I use can of petite diced tomatoes.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 107 cal
  • 5%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

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