“Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices.” - by USA WEEKEND columnist Pam Anderson
Ingredients
Adjust Servings
Original recipe yields 5 cups
Directions
- Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
Nutrition
Amount Per Serving (40 total)
- Calories
- 40 cal
- 2%
- Fat
- 2.2 g
- 3%
- Carbs
- 4 g
- 1%
Based on a 2,000 calorie diet
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Reviews (113)
Rate This Recipe
"Highly tasty. Highly addictive. We substitute one can of black-eyed peas for a can of shoepeg corn to add a little variety...." See more"
TLANGRELL
"This recipe is AWESOME! I added only one jalepeno since I am a wimp and I use evoo and garlic wine vinegar instead of what is called for in the recipe, and I add a few more peppers and such. This i..." See mores a must at get togethers!"
Kathleen
"I've made this many times before using Good Seasons salad dressing as the "marinade" - while that is good, this is MUCH better. A subtle yet tasty twang - I used Rotel tomatoes (blue can) beans, corn,..." See more black eyed peas, small diced chiles, some chopped jalapenos, cilantro, green onion and a couple squirts of lime juice - addictive way to squeeze in veggie servings!"
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