Classic Texas Caviar Recipe - Allrecipes.com
Classic Texas Caviar Recipe

Classic Texas Caviar

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
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Directions

  1. Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
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Footnotes

  • Copyright 2006 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

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.

 
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.

 
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!

 
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!

 
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!

 
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.

 
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!

 
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!

 

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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.

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