TEXAS CAVIAR RECIPE PIONEER WOMAN RECIPES

Name: Classic Texas Caviar
Prep time: 20 min
Total time: 20 min
Yield: 5 cups.
Cuisine: North America, Mexican
Ingredients: 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained; 1 can (10 ounces) diced tomatoes and green chilies, drained; 1 medium green pepper, finely chopped; 1 small red onion, finely chopped; 1/2 cup fat-free Italian salad dressing; 2 tablespoons lime juice; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 medium ripe avocado, peeled and cubed; Tortilla chips

CLASSIC TEXAS CAVIAR RECIPE: HOW TO MAKE IT

Classic Texas Caviar Recipe: How to Make It image

I adapted this texas caviar from one in a cookbook I received a long time ago, and now, I can't imagine a get-together at my house without this quick and healthy appetizer. —Becky Oliver, Fairplay, Colorado

Provided by Taste of Home

Categories Appetizers

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 5 cups.

Number Of Ingredients 10

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, drained
1 medium green pepper, finely chopped
1 small red onion, finely chopped
1/2 cup fat-free Italian salad dressing
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
Tortilla chips

Steps:

In a large bowl, combine the peas, tomatoes, green pepper and onion. In a small bowl, whisk the dressing, lime juice, salt and pepper. Pour over black-eyed pea mixture and stir to coat. Cover and refrigerate for at least 1 hour. , Stir in avocado just before serving. Serve with chips.

Nutrition Facts : Calories 113 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 522mg sodium, CarbohydrateContent 17g carbohydrate (3g sugars, FiberContent 4g fiber), ProteinContent 5g protein. Diabetic Exchanges 1 starch

TEXAS CAVIAR RECIPE | SOUTHERN LIVING

Texas Caviar Recipe | Southern Living image

Helen Corbitt, famed 1950s Neiman Marcus food director, first served "pickled black-eyed peas" on New Year's Eve at the Houston Country Club. Marinated in garlic-and-onion vinaigrette, they were a huge hit and were later christened "Texas Caviar." As the recipe made its way across the South, bell peppers, corn, and other ingredients were added. The big surprise here? Green tomatoes bring a bright, almost citrusy notes to the mix.

Provided by Mary Allen Perry

Categories Appetizers

Total Time 20 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

2 (14-oz.) cans black-eyed peas, drained
1 (15.5-oz.) can white hominy, drained
2 medium tomatoes, chopped
2 green tomatoes, chopped
1 medium green bell pepper, chopped
2 jalapeño peppers, chopped
1/2 cup onion, chopped
1/2 cup fresh cilantro, chopped
2 garlic cloves, minced
1 (8-oz.) bottle Italian dressing
Tortilla chips, for serving

Steps:

Stir together the first 9 ingredients in a large bowl. Add the dressing to the black-eyed pea mixture, stirring until combined. Cover and chill 2 hours. Drain. Serve with the tortilla chips.

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Helen Corbitt, famed 1950s Neiman Marcus food director, first served "pickled black-eyed peas" on New Year's Eve at the Houston Country Club. Marinated in garlic-and-onion vinaigrette, they were a huge hit and were later christened "Texas Caviar." As the recipe made its way across the South, bell peppers, corn, and other ingredients were added. The big surprise here? Green tomatoes bring a bright, almost citrusy notes to the mix.
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