Classic Texas Caviar recipe

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Ingredients

2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
½ yellow bell pepper, stemmed, seeded and cut into small dice
¼ cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 teaspoon dried oregano
1 ½ teaspoons ground cumin

Nutrition Info

39.9 calories
carbohydrate: 4 g
cholesterol: : -
fat: 2.2 g
fiber: 0.9 g
protein: 1.2 g
saturatedFat: 0.3 g
servingSize: -
sodium: 112.4 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

5 cups

Recipe Note

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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