Reviewed: Nov. 9, 2009

I just made this for work and it's a hit. I used one can of black beans and one can of black-eyed peas, a can of corn in place of the bell pepper, and habenero peppers instead of jalepenos. I'll probably add one more pepper in the future to make it a little more spicy. Will make again!

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Blueshark77

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Reviewed: Nov. 6, 2009

great recipe. refreshing and healthy snack. followed recipe without changing. thanks for sharing!

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Jaime

Cooking Level: Intermediate

Home Town: Waveland, Mississippi, USA

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Reviewed: Oct. 14, 2009

This is wonderful, simple and nutritious! For more color and interest, I substituted one of the cans of black-eyed peas for a can of black beans then I added some canned corn. Perfect!

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Wendy

Cooking Level: Expert

Home Town: Oregon, Ohio, USA

Living In: Perrysburg, Ohio, USA

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Reviewed: Aug. 30, 2009

Made this for a family dinner. It was a real hit. Family gobbled it up. It was used as a dip, on top of salad, and even over the grilled chicken. Thanks for a great recipe.

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tingoose

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jul. 19, 2009

Addictive recipe!!!! I omitted the olive oil and added 2 diced avocados and the juice of one lime. Also, used fresh black eyed peas from the farmer's market, just boiled for a few minutes unil soft. Next time I may add another jalapeno. This will be made over and over in my house. Thanks!

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1SUNNYGIRL

Cooking Level: Expert

Home Town: Santa Barbara, California, USA

Living In: Washington, D.C., USA

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Reviewed: Jul. 11, 2009

I made this as an appetizer for a Mom's Night Out. Some of my friends are vegan, so this was perfect. Served with corn tortilla chips. Followed recipe to the "t".

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MyShelluna

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jul. 8, 2009

soooo...basicallyyyy this recipe is um lemme think AMAZINGGGG!!!!!!!

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butterbaby101

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Reviewed: Jun. 26, 2009

Really good recipe that could be used as a dip at a party. I used fresh tomatoes, pinto beans because they were in the pantry, and omitted the jalepeno for my wife. The red wine vinegar made it for me because it added just the right amount of sweetness.

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ChefEddie

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Reviewed: Jun. 6, 2009

I followed this recipe to the "T"... It was awsome. No changes needed. I made this for a dinner party and EVERYONE loved it, even the picky kids and hubby.

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stacy32670

Cooking Level: Expert

Home Town: Willis, Texas, USA

Living In: Sparks, Nevada, USA

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Reviewed: Apr. 25, 2009

I make this recipe for all of the get-togethers I go to. It's awesome!

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fletcherbj

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Reviewed: Apr. 14, 2009

This recipe is the best version of TX Caviar I've found!

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rsquaredstudio

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Apr. 6, 2009

Superb! I halved the black eyed peas and added a can of black beans.

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damian

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Reviewed: Jan. 25, 2009

Everyone loved it, will make again!!

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Sue

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Jan. 16, 2009

I love this recipe! I make a double batch everytime. I do like to add a little bit more heat with an extra two serrano peppers and one or two more jalapenos. I also like to add a few fresh tomatos! Make sure you drain the fine diced tomatos really well and rinse and drain the peas.

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102rindy

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Reviewed: Jan. 14, 2009

Absolutely fantastic. I made a bunch of changes (added avocado, used red rather than yellow pepper, omitted cilantro) and it was still delicious. The key, I think, is the awesome dressing!

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kglass

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 11, 2009

I thought this was a nice appetizer/dip. Everyone seemed to like it. I especially liked it that I could make it a few days before and let it sit in the fridge.

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Jessika393

Cooking Level: Intermediate

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Reviewed: Jan. 8, 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!

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Kathleen

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jan. 4, 2009

This recipe is good.It's even better warm without the vinegar and add shredded cheddar cheese and serve with tortillas. Much tastier.

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shellaire

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

Made this for New Year's Day and it was wonderful! We thought it was just right - I used two jalapenos but removed all seeds and most of the ribs... For our family - the heat was just right. A keeper - Thanks!

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