The recipe I’m going to share with you today comes with many memories for me. Ever since I can remember, my mother has been making Texas Caviar, and this amazing salsa/dip is one of my all time favorites.
For those who don’t already know this; I was born and raised around Dallas, TX (before moving to a number of other places). Texas is a land of amazing food, including Mexican, and I grew up loving it. When I heard that the theme for this week’s Sunday Supper was a Mexican Fiesta, I thought I’d contribute with a little bit of Tex-Mex flair, if you will! I have many fond memories of eating Texas Caviar with my family. My mom always whips up a batch for us to eat on New Year’s Day, since it’s a tradition to eat black eye peas for good luck in the new year. We’ve introduced this recipe to many others over the years at get-togethers, and it always seems to be a favorite.
Texas Caviar is sure to be a crowd pleaser for a gathering, and it is perfect to prepare for parties. You can easily double the recipe for a large group around your Sunday Supper table, and preparing the Texas Caviar in advance (preferably letting it sit overnight) makes it taste even better! It’s got crunch from the peppers, a smooth texture from the black eye peas, and a zing from the Italian dressing it is marinated in. Plus, the ingredients are all fresh and healthy – you don’t need to feel guilty for indulging in a few scoops!
You can even take this recipe up a notch or two with additions. Throw in some chopped pieces of cooked bacon…or toss in chunks of diced avocado right before serving for an extra treat. It’s up to you! And, if you aren’t in the mood to scoop your Texas Caviar with tortilla chips, it is a great topping to spoon over lettuce for a Tex-Mex style salad (add some sliced grilled chicken too!).
1 (14oz) can black eye peas, drained
1 cup corn kernels (if using frozen, thaw before using)
1 medium tomato, diced
3 green onions, diced
1 clove garlic, minced
1/2 medium green pepper, diced
5 tbsp Italian dressing
1/2 cup chopped fresh cilantro (optional)
1 jalapeno pepper, diced (optional)
1. Combine black eye peas, corn, tomato, green onion, garlic, and green pepper in a large bowl. Toss gently to mix well. Pour Italian dressing over the mixture and gently stir to coat.
2. Cover and marinate at least 2 hours in the refrigerator. Texas Caviar is best if left overnight!
3. Before serving, drain excess liquid that accumulates, and serve with tortilla chips. Enjoy!
Are you in the mood for some more Mexican recipes? Make sure you check out the other contributions to this Sunday Supper – there are some delicious offerings for sure!
Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)
- Chicken Tortilla Soup – The Girl in the Little Red Kitchen
- Mexican Paint Soup – Crispy Bits & Burnt Ends
- Jalapeño Popper Dip – Chocolate Moosey
- Vegan Tortilla Soup – Galactosemia in PDX
- Texas Caviar – Ruffles and Truffles
- Cheese-Stuffed Jalapeños w/ a Tequila Sunrise – Mama’s Blissful Bites
- Mexican 7 Layer Dip & Chips – The Daily Dish Recipes
- Stoplight Salsa Reisipe – Family Foodie
- Tortilla Soup with Roasted Vegetables – Diabetic Foodie
La Comida (the food)
- Fiesta en tu Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) – The Hand That Rocks the Ladle
- Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper – Cooking Underwriter
- Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa – Chattering Kitchen
- Carnitas – My Catholic Kitchen
- Tamale Pie – Noshing with the Nolands
- Eggs Motuleños – The Meltaways
- Grilled Fish Tacos with Black Bean and Corn Salsa – Small Wallet Big Appetite
- Carne Asada – Magnolia Days
- Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle – Damn Delicious
- Frijoles Charros (Cowboy Beans) – La Cocina de Leslie
- Puerco Pibil – girlichef
- BLT Quesadillas with Avocado Mayo – Cindy’s Recipes and Writings
- Chile Rellenos with Roasted Tomato Sauce – Bobbi’s Kozy Kitchen
- Tamales with Green Chili Sauce – Dinners, Dishes, and Desserts
- Beef and Vegetable Enchiladas – Hezzi D’s Books and Cooks
- Chicken Con Queso – Momma’s Meals
- Baked Flautas – Home Cooking Memories
- Chunky Aztec Chocolate Granola – What Smells So Good?
- Street Tacos Al Pastor – Sustainable Dad
- Shrimp Tacos – Pippi’s in the Kitchen Again
- Chile Relleno with Ranchero Sauce – The Little Ferraro Kitchen
- Zippy Chipotle Shrimp & Mango Tostadas – Sue’s Nutrition Buzz
- Pork Tacos – Tora’s Real Food
- Stuffed Sopapillas – Juanita’s Cocina
- Chicken Fajitas – Cravings of a Lunatic
- Blue Crab Tacos – Pescetarian Journal
- Huevos Rancheros – Comfy Cuisine
- Chocolate Cinnamon Flan – Vintage Kitchen Notes
- Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper – In the Kitchen with KP
- Chilli Chocolate Truffles – Happy Baking Days
- Horchata Ice Cream & Churro Brownies – Kwistin’s Favorites
- Strawberry Empanadas – In the Kitchen with Audrey and Maureen
- Plantain Fritters – From Fast Food to Fresh Food
- Fried Cinnamon Sugar Tortillas – The Watering Mouth
- Beer Margaritas – That Skinny Chick can bake
- Hatch Chile Margarita – Shockingly Delicious
- Skinny & Spicy Watermelon Margaritas – I Run for Wine
- Refreshing Kiwi Lime Margarita – Mama Mommy Mom
- Wine Pairings for a Mexican Fiesta #SundaySupper – ENOFYLZ