Texas Caviar I Recipe - Allrecipes.com
Texas Caviar I Recipe
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Texas Caviar I
Black beans and black-eyed peas are marinated in a fiery dressing. See more
  • READY IN hrs

Texas Caviar I

Recipe by  

"Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!"

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Original recipe makes 8 cups Change Servings
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  • PREP

    15 mins
  • READY IN

    1 hr 15 mins

Directions

  1. In a large bowl, mix together onion, green bell pepper, green onions, jalapeno peppers, garlic, cherry tomatoes, zesty Italian dressing, black beans, black-eyed peas and coriander. Cover and chill in the refrigerator approximately 2 hours. Toss with desired amount of fresh cilantro to serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 01, 2008

This is really good, a refreshing difference from bottled salsa. I did add corn to ours. We also decided this tasted better the next day, but the dressing was too strong tasting after only a couple of hours. So I tried it again with 1/2 Italian dressing and 1/2 roasted red pepper vinegret dressing. We really liked that. I also used red, yellow and orange bell peppers, and a couple of times a bit of avacado. I Will definitely be using the recipe regularly.

 
Most Helpful Critical Review
Feb 12, 2012

I felt this was "OK". The zesty italian dressing flavor was too strong for my tastes.

 
Jul 02, 2004

I originally tasted this while living in San Antonio. The recipe I was given used 1 each green, yellow and red bell peppers, and diced tomatoes instead to make it easier to scoop and dip. Looks like confetti - great for a party! One thing is missing: be sure to add a can of hominy. Serve with Frito's for true Texas flavor.

 
May 20, 2005

Delicious! To make easier, I use can of petite diced tomatoes.

 
Jul 23, 2005

I made this for a barbeque tonight. I added a few extra jalapenos and no coriander because I didn't have any and put just a bit of dried cilantro. Very good recipe.

 
Dec 05, 2004

yum, tasty and lively presentation with all the different bright colors. One change I made was to substitute the black beans for a small can of mexi-corn, otherwise I thought it to "beany". Also, used a red onion instead of yellow. Substituted a can of petite diced tomatoes drained for fresh, (just for ease). I also seeded the jalapeno peppers so it wasn't too hot. Serve with corn chips for the authentic texas way. Great party appetizer!

 
Sep 09, 2005

I crave this stuff! It goes great with a cold beer!!!! I could eat it for a meal. It is yummilicious.

 
Feb 13, 2006

I made this recipe as stated, and it was wonderful. I made with fat free dressing, and a co-worker made this recipe with regular dressing, and it tastes much better with the regular dressing. Wonderful recipe! Need to let it sit for a couple hours to let the flavors blend together.

 

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Nutrition

  • Calories
  • 107 kcal
  • 5%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 415 mg
  • 17%

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

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