Live it up with Texas Caviar!
I first had Texas Caviar six years ago while briefly living in Georgia. It was love at first bite. With ingredients such as black eyed peas, tomatoes, corn, and fresh green onions, whats a Southerner not to love?
The name is apt, it truly is the caviar of the south. I serve mine with tortilla chips but many a person has been known to eat it simply with a bowl and spoon. However you decide to partake of it, this recipe combines the best of summer flavors and lets you spoon up the good life for you and your guests!
You’ll need: Two cans whole kernel corn, two cans black eyed peas (with jalapeno if you can get them), large can petite diced tomatoes, small bottle zesty italian dressing, fresh parsley, two green onions.
Feel free to substitute fresh tomatoes if you have them available to you!
Drain all of your cans well and dump them one by one into a dishpan or a large mixing bowl.
Chop up a fourth of a cup of fresh parsley. The entire recipe is at the bottom of the page so don’t fret over quantities now.
Add fresh parsley to vegetables.
Cut in your green onions. I just cut mine with kitchen shears while I hold them over the bowl. You can chop them if you prefer or use my method and just pop those shears in the dishwasher!
I cut all the way down to the roots on the onion and then throw those away.
Pour entire bottle of dressing over ingredients and stir.
Refrigerate for several hours to let flavors blend and serve with tortilla or corn chips, like you do salsa.
- 2 green onions
- 1/4 Cup chopped fresh parsley
- 2 cans black eyed peas (with jalapeno if available)
- 1 large can petite diced tomatoes
- 2 cans whole kernel corn
- 1 small bottle zesty italian dressing
- Drain cans well and pour contents into large mixing bowl or dishpan. Add chopped parsley. Cut onions and add. Pour dressing over all and stir well. Refrigerate. Sever with tortilla or corn chips.
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