2 hrs 30 mins
2 hrs 30 mins
Susie in Texas's Note:
This is a wonderful salsa/dip that we serve at New Year's Eve parties so we can get a head start on "good luck" for the new year. Taste test to determine your own personal degree of hotness. To increase the "heat" add more jalapenos or some minced fresh cilantro.
My Private Note
Units: US | Metric
- 3 cups black-eyed peas, pre-cooked or 2 (15 ounce) cans black-eyed peas, drained
- 1 medium onion, finely chopped
- 2 (4 1/4 ounce) cans chopped black olives
- 2 medium tomatoes, diced
- 2 jalapeno peppers, stems and seeds removed
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 clove garlic
- 1 lime, juice of
- 1 avocado, chopped
- 1Place peas in a colander and rinse off juice.
- 2Drain well.
- 3Combine black-eyed peas with next 3 ingredients in a medium size mixing bowl.
- 4Place jalapeno peppers, vinegar, oil, garlic clove, lime juice and avocado into blender and combine until smooth.
- 5Add avocado mixture to pea mixture and combine well.
- 6Add salt to taste.
- 7Chill for a minimum of 2 hours.
- 8Serve with tortilla chips or corn chips.
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Nutritional Facts for Texas Caviar
Serving Size: 1 (163 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 139.0
- Calories from Fat 66
- Total Fat 7.3 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 395.9 mg
- Total Carbohydrate 15.6 g
- Dietary Fiber 5.0 g
- Sugars 1.4 g
- Protein 4.4 g