Recipe by USA WEEKEND columnist Pam Anderson
"Don't bother with soaking and cooking beans for Classic Texas Caviar - the canned variety works well. But skip the bottled dressing, and take a little extra time to measure your own vinegar, oil and spices."
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2 (15.8 ounce) cans
black-eyed peas, drained
1 (14.5 ounce) can
petite diced tomatoes, drained
fresh medium jalapenos, stemmed, seeded and minced
onion, cut into small dice
yellow bell pepper, stemmed, seeded and cut into small dice
chopped fresh cilantro
red wine vinegar
olive oil (not extra virgin)
ground black pepper
1 1/2 teaspoons
Highly tasty. Highly addictive.
We substitute one can of black-eyed peas for a can of shoepeg corn to add a little variety.
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.
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!
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!
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!
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Texas Caviar
Serving Size: 1/40 of a recipe
Servings Per Recipe: 40
Amount Per Serving
Calories from Fat: 20
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