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
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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
- 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
- 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.