texas caviar (aka redneck caviar)

Odessa, TX
Updated on Mar 5, 2011

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.

prep time 30 Min
cook time
method No-Cook or Other
yield Makes 6 pints

Ingredients

  • 4 cans blackeyed peas, drained and rinsed
  • 1 can 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 tablespoon minced garlic
  • 1 teaspoon black pepper
  • 12 ounces kraft zesty italian dressing

How To Make texas caviar (aka redneck caviar)

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

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