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Texas
Low Calorie February 17, 2019

Texas Caviar I

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!

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.

Texas Caviar I

  • PREP TIME 15 min
  • COOK TIME
  • TOTAL TIME 1 hour15 min

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.

Author: ELKINSMEG Serves: 16 servings

INGREDIENTS

  • 1 (15 ounce) can black-eyed peas, drained
  • 1 bunch green onions, chopped
  • 1 tablespoon minced garlic
  • 1 (8 ounce) bottle zesty Italian dressing
  • 1 pint cherry tomatoes, quartered
  • 2 jalapeno peppers, chopped
  • 1/2 onion, chopped
  • 1 green bell pepper, chopped
  • 1 bunch chopped fresh cilantro
  • 1/2 teaspoon ground coriander
  • 1 (15 ounce) can black beans, drained

INSTRUCTIONS

  • 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.

COMMENTS

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.

I made this for a barbeque tonight. I added a few extra jalapenos and no coriander because I didn't have any and put just a bit of dried cilantro. Very good recipe.

I added a can of mexicorn and it was delicious! Will probably add more garlic and some lime juice next time.

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

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.

This appetizer is so great. I make it for all my cookouts...people beg for the recipe! Really unique subsititute for plain old chips and salsa.

I crave this stuff! It goes great with a cold beer!!!! I could eat it for a meal. It is yummilicious.

yum, tasty and lively presentation with all the different bright colors. One change I made was to substitute the black beans for a small can of mexi-corn, otherwise I thought it to beany. Also, used a red onion instead of yellow. Substituted a can of petite diced tomatoes drained for fresh, (just for ease). I also seeded the jalapeno peppers so it wasn't too hot. Serve with corn chips for the authentic texas way. Great party appetizer!