Name: Texas Caviar Recipe
Total time: 20 min
Ingredients: 2 (14-oz.) cans black-eyed peas, drained; 1 (15.5-oz.) can white hominy, drained; 2 medium tomatoes, chopped; 2 green tomatoes, chopped; 1 medium green bell pepper, chopped; 2 jalapeño peppers, chopped; 1/2 cup onion, chopped; 1/2 cup fresh cilantro, chopped; 2 garlic cloves, minced; 1 (8-oz.) bottle Italian dressing; Tortilla chips, for serving

Helen Corbitt, famed 1950s Neiman Marcus food director, first served "pickled black-eyed peas" on New Year's Eve at the Houston Country Club. Marinated in garlic-and-onion vinaigrette, they were a huge hit and were later christened "Texas Caviar." As the recipe made its way across the South, bell peppers, corn, and other ingredients were added. The big surprise here? Green tomatoes bring a bright, almost citrusy notes to the mix.

Texas Caviar Recipe

black-eyed peas, drained

white hominy, drained

tomatoes,

green tomatoes, chopped

green bell pepper, chopped

jalapeño peppers, chopped

onion, chopped

fresh cilantro, chopped

garlic cloves,

Italian dressing

Tortilla chips,

Stir together the first 9 ingredients in a large bowl. Add the dressing to the black-eyed pea mixture, stirring until combined. Cover and chill 2 hours. Drain. Serve with the tortilla chips. 


This bright and fresh recipe is a perfect appetizer for your summer cookouts.

Texas Caviar Recipe

Total: 20 minutes

Servings: 8

Author : Southern Living Test Kitchen

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