Texas Caviar Recipe

Name: Texas Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups black-eyed peas, pre-cooked or (15 ounce) cans black-eyed peas, drained; 1 medium onion, finely chopped; 2 (4 1/4 ounce) cans chopped black olives; 2 medium tomatoes, diced; 2 jalapeno peppers, stems and seeds removed; 2 tablespoons red wine vinegar; 1 tablespoon olive oil; 1 clove garlic; 1 lime, juice of; 1 avocado, chopped; salt

Servings: persons

2 cups black-eyed peas, pre-cooked or (15 ounce) cans black-eyed peas, drained
1 medium onion, finely chopped
2 (4 1/4 ounce) cans chopped black olives
2 medium tomatoes, diced
2 jalapeno peppers, stems and seeds removed
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 clove garlic
1 lime, juice of
1 avocado, chopped
salt

1
Place peas in a colander and rinse off juice.
2
Drain well.
3
Combine black-eyed peas with next 3 ingredients in a medium size mixing bowl.
4
Place jalapeno peppers, vinegar, oil, garlic clove, lime juice and avocado into blender and combine until smooth.
5
Add avocado mixture to pea mixture and combine well.
6
Add salt to taste.
7
Chill for a minimum of 2 hours.
8
Serve with tortilla chips or corn chips.

171

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups black-eyed peas, pre-cooked or (15 ounce) cans black-eyed peas, drained, 1 medium onion, finely chopped, 2 (4 1/4 ounce) cans chopped black olives, 2 medium tomatoes, diced, and more.

Yes, Texas Caviar falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Texas Caviar

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