Classic Texas Caviar Recipe

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Most Helpful Positive Review

May 16, 2007

Highly tasty. Highly addictive. We substitute one can of black-eyed peas for a can of shoepeg corn to add a little variety.

—MW

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Most Helpful Critical Review

Aug 08, 2011

It was good, I wasn't a big fan of it but others really liked it! Had to spice it up after it sat overnight.

—zcat12f

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158 Ratings

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Apr 20, 2006

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 is a must at get togethers!

—TLANGRELL

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Jan 08, 2009

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, 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!

—Kathleen

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May 20, 2008

This was awesome and I will definately make again. Word of caution: WHEN CHOPPING THE JALEPENO PEPPER, WEAR GLOVES!!! I had some weird reaction and my hands burned like they were on fire for about 6 hours. It was horrible!

—mbaudean

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Feb 13, 2007

i really like texas caviar but i only had balsamic vinegar so i used that and it was too strong. plus there was a lot of juice. i ate this as a side dish with a barbecue dinner and it wasn't as good as i remembered. i think eating it with tortilla chips would be a good accompinament. my kids thought the texture of the black-eyed peas was weird. i will try it again but with regular red wine vinegar.

—bon apetite

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Sep 29, 2008

This was a surprise hit at my last family party. I had an uncle in town who is vegan, so I tried to find something extra I could make for him to enjoy besides salad! My in-laws who are usually very resistant to trying anything new and different devoured it, and were asking for the recipe. Mine was a little on the blander side because I only used 1 jalapeno, and removed all the seeds and ribs because I didn't want it to be too spicy. So I had to re-season it with some salt, pepper, and garlic powder after it was refrigerated. So, just like the recipe states - taste and adjust the seasoning to your liking. I would make this again!

—Susan U.

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Apr 03, 2007

Made this to go along with a big BBQ I did. Everyone was a tad leery at first until they tried it, then it was gone in no time. Matter of fact, I didn't even get to try it. Thanks for the recipe!

—DAHORNS

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Nutrition

Calories
40 kcal
2%

Carbohydrates
4 g
1%

Cholesterol
0 mg
0%

Fat
2.2 g
3%

Fiber
0.9 g
4%

Protein
1.2 g
2%

Sodium
112 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Classic Texas Caviar

Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories: 40
Calories from Fat: 20

% Daily Value *
Total Fat 2.2g 3 %
Saturated Fat 0.3g 2 %
Cholesterol 0mg 0 %
Sodium 112mg 4 %
Potassium 65mg 2 %
Total Carbohydrates 4g 1 %
Dietary Fiber 0.9g 4 %
Protein 1.2g 2 %
** Sugars 0.4g
** Vitamin A 2 %
** Vitamin C 8 %
** Calcium 1 %
** Iron 6 %
** Thiamin 2 %
** Niacin 3 %
** Vitamin B6 1 %
** Magnesium 3 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.