Texas Caviar

Name: 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 chiles, drained; 1 medium green pepper, finely chopped; 1 cup fresh whole kernel corn or frozen shoepeg corn, thawed; 1 small red onion, finely chopped; 1/2 cup Italian salad dressing; 2 tablespoons lime juice; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 medium ripe avocado, peeled and cubed; Tortilla chips

Total Time Prep: 20 min. + chilling

Yield 5 cups

Test Kitchen Approved

This top-rated recipe for Texas caviar is a guaranteed favorite at any tailgate or potluck. The fresh dip is made from black-eyed peas, corn, tomatoes and avocado, all tossed in a zippy vinaigrette and served with crispy tortilla chips.

Ingredients

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, drained
1 medium green pepper, finely chopped
1 cup fresh whole kernel corn or frozen shoepeg corn, thawed
1 small red onion, finely chopped
1/2 cup Italian salad dressing
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium ripe avocado, peeled and cubed
Tortilla chips

Directions

In a large bowl, combine the peas, tomatoes, green pepper, corn 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

1/4 cup: 68 calories, 2g fat (0 saturated fat), 0 cholesterol, 200mg sodium, 10g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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

Recipe Creator