Texas Caviar

Recipe from

Southern Living


2 (15.5-ounce) cans black-eyed peas with jalapeño peppers, rinsed and drained
1 (10-ounce) can diced tomato and green chiles
2 avocados, diced
1 small green bell pepper, diced
1/2 purple onion, diced
3/4 cup zesty Italian salad dressing
1 tablespoon fresh lime juice
1/4 teaspoon salt


Stir together all ingredients. Chill, if desired. Serve with corn chips.

November 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note