Texas Caviar (aka Redneck Caviar)

1
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

Add to Grocery List

  • 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

How to Make Texas Caviar (aka Redneck Caviar)

Step-by-Step

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

Printable Recipe Card

About Texas Caviar (aka Redneck Caviar)

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian, Dairy Free
Other Tags: Quick & Easy, Healthy


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