Food & Drinks

Texas Caviar


Texas Caviar

Texas Caviar; We first printed this recipe in December 1982, and it’s been around longer than
that. Even so, it’s still a favorite for New Year’s Eve parties. You can substitute 5
cups of canned and drained black-eyed peas (buy three 15-oz. cans) for the cooked
peas in this recipe.


  • 1 lb. dried black-eyed peas
  • 2 c. Italian salad dressing
  • 2 c. diced green pepper
  • 1-1/2 c. diced onion
  • 1 c. finely chopped green onion
  • 1/2 c. finely chopped jalapeño
  • 1 (3-oz.) jar diced pimiento, drained
  • 1 T. finely chopped garlic
  • salt to taste
  • hot pepper sauce to taste

Soak peas in enough water to cover for 6 hours or overnight; drain well. Transfer peas to a saucepan,
add enough water to cover, and bring to a boil over high heat. Reduce heat and cook until tender,
about 45 minutes. Do not overcook. Drain well and place peas in a large bowl. Blend in dressing and
let cool. Add remaining ingredients, mix well, and chill.

Yield: 7-1/2 cups.

About the author

Julia Albert

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