Black-eyed peas are the caviar of Texas. They serve as the basis for this addictive appetizer that improves in taste the longer it marinates.
Servings: 8 servings
- 15 1/2 ounce can black-eyed peas, rinsed and drained (See Note 1)
- 15 1/2 ounce can golden hominy, rinsed and drained (See Note 2)
- 3 green onions, chopped with 1 Tablespoon reserved for garnish
- 1 large tomato, seeded and diced, about 1/4 cup
- 1 medium green bell pepper, seeded and diced, about 1/2 cup
- 1/4 cup chopped onion
- 1 jalapeño pepper, seeded and minced, about 1/4 cup
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/2 cup zesty Italian Dressing
Combine all ingredients except for the Italian dressing in a large bowl.
Pour Italian dressing over vegetables; toss gently to combine.
Cover and chill thoroughly.
Toss again before serving. Garnish with reserved green onions. Serve with tortilla chips.
Yield: 8 servings. (See Note 3)
- It's important to rinse the black-eyed peas well. When you do, you'll notice that they become sudsy looking. The rinsed and drained black-eyed peas measure about 1 1/2 cups.
- It's also important to rinse the hominy for the same reason. The rinsed and drained hominy measures about 1 1/2 cups. If you can't find hominy or would rather not use it, you can substitute 1 1/2 cups of corn.
- The longer the Texas Caviar marinates, the better it tastes!
Calories: 145kcal | Carbohydrates: 22g | Protein: 5g | Fat: 3g | Sodium: 340mg | Potassium: 229mg | Fiber: 5g | Sugar: 5g | Vitamin A: 315IU | Vitamin C: 18.6mg | Calcium: 29mg | Iron: 1.9mg