Texas Caviar (aka Redneck Caviar)

Jeanne Benavidez

By
@jeanneben

I get many requests for this item. I make it 12 pints at a time because when my friends know I have made it, they want some also. Quick and easy but really good. I found a picture on Tasty Kitchen and posted it because I don't have one of my own.

Rating:
★★★★★ 1 vote
Comments:
Serves:
Makes 6 pints
Prep:
30 Min
Method:
No-Cook or Other

Ingredients

4 can(s)
blackeyed peas, drained and rinsed
1 can(s)
whole kernel corn, drained and rinsed
3 - 4
diced green onion (green and white portions)
1
med red onion, diced
1/2
green bell pepper, diced
1/2
red bell pepper, diced
1/2
yellow bell pepper, diced
4
ribs celery, diced
3
jalapeno peppers, seeded and diced
1 Tbsp
minced garlic
1 tsp
black pepper
12 oz
kraft zesty italian dressing

Step-By-Step

1Mix all ingredients thoroughly in a large bowl. Chill in the refrigerator for 24 hours, stirring occasionally. Stir again before serving.
2This is great served as a dip with tortilla chips or poured over a bowl of your favorite lettuceā€¦makes a great salad.
3It also makes great gifts when put into pint jars with handwritten labels and a nice ribbon.
4WILL STAY GOOD FOR 7 TO 10 DAYS IN REFRIGERATOR. MUST BE REFRIGERRATED AT ALL TIMES.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Hashtags: #dips, #salsas