Texas Caviar
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6-10
ingredients
- 2 (16 ounce) cans black-eyed peas
- 2 (16 ounce) cans whole kernel white corn
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large purple onion, chopped
- 6 jalapenos, seeded and chopped (more or less, depends on your heat tolerance!)
- 6 roma tomatoes
- 1 garlic clove, crushed
- 1 tablespoon Tabasco sauce
- 1⁄2 cup red wine vinegar
- 1⁄2 cup vegetable oil
- salt and pepper, to your taste
directions
- Drain and rinse beans and corn.
- Combine in a large bowl with chopped peppers, onions, and tomatoes.
- Mix oil, vinegar, Tabasco, salt and pepper.
- Pour over salad and stir gently to coat.
- Chill for several hours (over night is best though).
- Serve with tortilla chips.
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Reviews
-
The flavor was great--I prefer this to the recipes made with Italian salad dressing hands down. My one criticism was that it was very wet. I had to dish it up with a slotted spoon and really drain it before I served it. I drained my cans--I guess it was just the water in the tomatoes. One of my guests also suggested the tortilla chips with lime. Maybe a squeeze of lime in the dish itself would be good, too.
RECIPE SUBMITTED BY
ImNotHere
Austin, 0