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)
La Comida (the food)