Classic Texas Caviar Recipe

5 3 3
Classic Texas Caviar Recipe
Classic Texas Caviar Recipe photo by Taste of Home
Publisher Photo

Classic Texas Caviar Recipe

Read Reviews
5 3 3
Publisher Photo
I adapted this recipe 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
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. + chilling

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

Directions

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.
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: 113 calories, 3g fat (1g saturated fat), 0 cholesterol, 522mg sodium, 17g carbohydrate (3g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forClassic Texas Caviar

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
wisrobin User ID: 7734718 222669
Reviewed Mar. 13, 2015

"I love this easy recipe, it is a great item to make and take to gatherings. My dish is always empty when I take it home."

MY REVIEW
nramsey User ID: 3436141 93700
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
maryb65 User ID: 1452301 147182
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."

Loading Image