Classic Texas Caviar Recipe
Classic Texas Caviar Recipe photo by Taste of Home

Classic Texas Caviar Recipe

Publisher Photo
Becky Oliver of Fairplay, Colorado created this quick appetizer. Writes Becky, “I adapted this recipe from a cook book I received a long time ago, and now, I can't imagine a get-together at my house without it.”
TOTAL TIME: Prep: 20 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 10 servings

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

Nutritional Facts

1/2 cup (calculated without chips) equals 113 calories, 3 g fat (1 g saturated fat), trace cholesterol, 522 mg sodium, 17 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. 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.
  2. Stir in avocado just before serving. Serve with chips. Yield: 5 cups.
Originally published as Texas Caviar in Light & Tasty February/March 2007, p7

Nutritional Facts

1/2 cup (calculated without chips) equals 113 calories, 3 g fat (1 g saturated fat), trace cholesterol, 522 mg sodium, 17 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

This recipe pairs well with a sweet red wine.

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Reviews for Classic Texas Caviar

AVERAGE RATING
   (2)
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MY REVIEW
Reviewed Jul. 10, 2012

Excellent! I leave out the avocado just because I don't like avocado...otherwise this recipe is quick and easy to make and its delicious! I have served it at a couple of different gatherings and always get compliments.

MY REVIEW
Reviewed May. 23, 2009

Love this recipe! And everyone who tries it loves it, too. And it's pretty healthy I think. Maybe not the chips though.

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