Texas Caviar is one of my favorite appetizers. It’s not fancy, but boy is it tasty! And with Texas in the name to me it has to be good! Slightly sweet, not too spicy.
Really good served with tortilla chips.
Most definitely a winner and it’ll be included with my other dips on my finger food counter from now on
Print copies of this recipe, people always ask for it!
Texas Caviar
Ingredients
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 red bell pepper
- 2 jalapeno peppers
- 1 15 ounce can black-eyed peas
- 1 15 ounce can black beans
- 1 11 ounce can white shoepeg corn
- 1 16 ounce bottle Italian dressing
- 4 roma tomatoes
- 1 bunch cilantro
Instructions
- Remove membranes and seeds from the peppers. Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped).
- Drain and rinse the black beans, blackeye peas, and shoepeg corn and add to peppers.
- Add the Italian dressing and stir well. Cover and marinate in refrigerator for 8 hours. Drain.
- Dice roma tomatoes and cilantro and stir into mixture.
Recipe Notes
Serve with tortilla chips.
Enjoy!
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Recipe based on one by Gina Rae Vinson
Photo by May I Have That Recipe