Recipe by Anna
"Here's a simple version of an old spicy Texas favorite made with black-eyed peas and salsa. Serve with tortilla chips."
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1 (15 ounce) can
black-eyed peas, rinsed and drained
1/2 (16 ounce) jar
salt to taste
This is not Texas Caviar, this is a can of peas and some salsa slapped together. If I take a can of turkey parts and some chicken broth it's not a deluxe Thanksgiving roast.
You don't cook this recipe. It's an easy cold dip. Use a good quality hot sauce - I used Archer Farms (Target brand) Organic Garden Salsa-Medium. I also subbed black beans because I like them more than blackeyes. My favorite snack is chips & hot sauce and this is a great way to add more vitamins. It's extremely versatile - you can add just about anything else that you like. Next time I will add corn, sliced avocado & a little lime juice.
This is not Texas Caviar...looks like a mess!
I substituted pinto beans for the black-eyed peas, because that's what I had on hand. I also used homemade salsa. The kids and I thought it was a great after-swimming snack!
this was the worst thing i have ever ate. it was very hard to cook and i will never in my life cook this again!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Caviar II
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 2
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