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Texas Caviar

(7 Votes)
SERVES
6
PREP
5 Min

Hold on, Pardner! There're no fish eggs in our Texas Caviar. Texan's have a different idea of what most of us think of as caviar and one taste of this change of pace nibbler will surely have you hooked!

What You'll Need:
  • 2 (15-ounce) cans black-eyed peas, rinsed and drained
  • 1/2 onion, finely chopped
  • 1 tablespoon chopped fresh cilantro
  • 1 tomato, finely chopped and drained
  • 1 fresh jalapeno pepper, stem and seeds removed, coarsely chopped
  • 1/2 cup bottled Italian dressing
What To Do:
  1. In a large bowl, combine all ingredients except dressing. Pour dressing over top and toss to coat well.
     
  2. Cover and chill until ready to serve.

Ratings & Comments

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This is very good but my version is simpler and over the top! Skip the cilantro, tomato and jalapeno, and add a can of Rotel tomatoes, drained, and some chopped green (or any color) bell pepper along with the chopped onion and the blackeyed peas.Add the italian dressing (even fat free) and serve it with scoop-shaped tortilla chips! You won't be able to stop eating it!

I made this back in the eighties when I worked in a deli for the salad bar it was a hit back then as well.

The major HOT from the peppers comes from the seeds, so if you want the flavor without the intense heat, carefully remove the seeds, and make sure if you touch them with your fingers, do NOT touch your eyes, or they will burn

Made this today and it is awesome. Will never eat boring plain ol' black eyed peas again. This is a keeper.

From the recipe title, I was expecting something along the lines of "prairie oysters" ;)

You can "soften" the burn from the jalapeno if you drop it in boiling water for 1-2 mins

I'd throw in a chopped-up avocado as well!

"good stuff Man "

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