Texas Caviar, with Lime and Cilantro

Texas Caviar, With Lime And Cilantro Recipe

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This is not the original recipe, but it's good.

If you use canned peas, this requires no cooking. In addition to being delicious, it's full of fiber and vitamins, does not need much salt (I do not salt mine at all), and, if served with baked chips, is low-fat. It can also be eaten as a salad, served over shredded lettuce or mixed with cooked rice and allowed to marinate.

In order for this to be true Texas caviar, you must use black-eyed peas. At the time this recipe was developed, Texas was a major producer of black-eyed peas, and the recipe was promoted to highlight them. You can make it with other beans, and it will taste great, but it won't be Texas caviar.


★★★★★ 1 vote

1 Hr


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15 oz
black-eyed peas
1 Tbsp
4 oz
ortega diced green chilies
celery stalks
1 Tbsp
cider vinegar
1 Tbsp
lime juice
1 Tbsp
cilantro, dried
zest of 1 lime
tabasco or cayenne to taste
salt and pepper

How to Make Texas Caviar, with Lime and Cilantro


  • 1*You can use 2 cups cooked peas instead of 1 can. You can also use 2 Roma tomatoes instead of 1 large beefsteak tomato.
  • 2Mince onion.
  • 3Quarter celery ribs lengthwise and then chop finely.
  • 4Drain chilies.
  • 5Seed and chop tomatoes.
  • 6Zest lime. Cut in half and juice (you can use all lime juice or all vinegar if you wish, but I like to split the difference.)
  • 7Combine all ingredients, cover, and let marinate for a couple of hours, or overnight.
  • 8Serve with Fritos Scoops, pita chips, or basket-type tortilla chips.

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About Texas Caviar, with Lime and Cilantro

Course/Dish: Other Salads
Other Tag: Quick & Easy

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