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Classic Texas Caviar Recipe

Classic Texas Caviar Recipe

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
TOTAL TIME: Prep: 20 min. + chilling YIELD:10 servings


  • 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.

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.

Reviews for Classic Texas Caviar

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gina.kapfhamer User ID: 8717427 268636
Reviewed Jun. 28, 2017

"My grandma used to always call this Cowboy Caviar - this recipe reminded me exactly of what she would make. Super easy and a real crowd-pleaser for any potluck. Definitely make sure to add the avocado last so it doesn't brown up/get bruised from the mixing."

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."

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."

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."

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