Texas Caviar Recipe
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Texas Caviar Recipe

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My neighbor gave me a container of this zippy, tangy salsa one Christmas and I had to have the recipe. I fix it regularly for potlucks and get-togethers and never have leftover. I take copies of the recipe with me whenever I take the salsa. —Kathy Faris, Lytle, Texas
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings


  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 3/4 cup chopped sweet red pepper
  • 3/4 cup chopped green pepper
  • 1 medium onion, chopped
  • 3 green onions, chopped
  • 1/4 cup minced fresh parsley
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 garlic clove, minced
  • 1 bottle (8 ounces) fat-free Italian salad dressing
  • Tortilla chips

Nutritional Facts

1/2 cup: 77 calories, 0 fat (0 saturated fat), 1mg cholesterol, 482mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 starch.


  1. In a large bowl, combine the peas, peppers, onions, parsley, pimientos and garlic. Pour salad dressing over pea mixture; stir gently to coat. Cover and refrigerate for 24 hours. Serve with tortilla chips. Yield: 4 cups.
Originally published as Texas Caviar in Light & Tasty April/May 2002, p17

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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LaurenHanako User ID: 7104961 46075
Reviewed Jun. 29, 2013

"This is a great recipe! It was so yummy with rice as a quick dinner that doesn't heat up the house in the summer!"

Lloyds of Louisiana User ID: 4605082 83679
Reviewed Jul. 6, 2012

"This is one of our family favorites. I'm always asked to bring it to our big family gatherings. I have to triple the recipe and we still run out quickly. Yummy!"

Shera Long User ID: 2675447 41058
Reviewed Dec. 5, 2011

"Super easy!! I just have to remember to go and look for pimentos with the vegetables and not with the pickles & olives. I think it might also be good with some avocado chunks in it also. But all in all a very YUMMY recipe!!"

ldiane User ID: 5531026 131890
Reviewed Oct. 20, 2010

"my husband has made this for snack at work and everyone loves it. We use whole olives as pimentos are hard to find. Also we add chickpeas!"

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