Texas Caviar (aka Redneck Caviar)

★★★★★ 1 Review
jeanneben avatar
By Jeanne Benavidez
from Odessa, TX

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.

VIDEO PLAYER
serves Makes 6 pints
prep time 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

How To Make

  • 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.