Texas Caviar II

Texas Caviar II

5 Reviews 1 Pic
  • Prep

    5 m
  • Ready In

    5 m
Recipe by  Anna

“Here's a simple version of an old spicy Texas favorite made with black-eyed peas and salsa. Serve with tortilla chips.”

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Adjust Servings

Original recipe yields 2 cups



  1. In a medium bowl, mix together black-eyed peas, picante sauce and salt. Chill in the refrigerator before serving.

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Reviews (5)

Rate This Recipe


This is not Texas Caviar, this is a can of peas and some salsa slapped together. If I take a can of turkey parts and some chicken broth it's not a deluxe Thanksgiving roast.



You don't cook this recipe. It's an easy cold dip. Use a good quality hot sauce - I used Archer Farms (Target brand) Organic Garden Salsa-Medium. I also subbed black beans because I like them more than blackeyes. My favorite snack is chips & hot sauce and this is a great way to add more vitamins. It's extremely versatile - you can add just about anything else that you like. Next time I will add corn, sliced avocado & a little lime juice.



This is not Texas Caviar...looks like a mess!

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Amount Per Serving (16 total)

  • Calories
  • 22 cal
  • 1%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 3.9 g
  • 1%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 116 mg
  • 5%

Based on a 2,000 calorie diet



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Texas Caviar I


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Texas Caviar