Texas Caviar

Shelly's red neck caviar recipe #2

Yield: 6 servings
Community Recipe from


  • 4 cup(s) cooked black-eyed peas (2 15oz cans) rinsed and drained
  • 8 green onions (just the green parts) thinly sliced
  • 1/2 cup(s) cilantro chopped
  • 3 jalapeno peppers (stems and seeds removed) finely chopped
  • 2 plum tomatoes diced
  • 1 yellow bell pepper (seeds and stems removed) diced
  • 3 clove(s) garlic minced
  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) lime juice
  • 1 teaspoon(s) ground cumin
  • salt and pepper to taste


  1. 1. In a medium bowl, stir together the black-eyed peas, green onions, cilantro, chopped jalapeno, tomatoes, bell pepper, and garlic.
  2. 2. In a separate bowl, whisk together the olive oil, lime juice, and cumin. Pour over the black-eyed peas mixture. Stir to coat. Add salt and pepper to taste.
  3. Best chilled for several hours.
May 2012

This recipe is a personal recipe added by MargaretK and has not been tested or endorsed by MyRecipes.

My Notes

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

Add Note

Texas Caviar Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy