Texas Caviar, contributed by Kay Thompson to 75 Years of Caring and Sharing (2006), combines black-eyed peas, black beans, shoepeg corn, Ro-Tel tomatoes, green pepper and green onions.
The mixture is dressed with Italian dressing “to taste,” which lets the cook control how lightly or heavily the beans and vegetables are coated. Kay specifically notes that she uses mild Ro-Tel.
The finished dish can function as a dip, salad or side, which helps explain why this style of big-bowl recipe works so naturally for gatherings.
Texas Caviar
A zesty, colorful bean-and-corn dip that’s equal parts snack and salad. It’s packed with crunch, brightened with Ro‑Tel tomatoes, and finished with Italian dressing to taste.
Servings: 10 people
Ingredients
- 1 can shoe peg corn
- 1 can black beans rinsed and drained
- 1 can black-eyed peas rinsed and drained
- 1 green pepper I cut small
- 1 or 2 small bunches green onions
- 2 cans Ro-Tel tomatoes I use mild
- Italian dressing to taste
- Chips
Instructions
- Mix ingredients together.
- Add Italian dressing to your taste.
- Dip your favorite chips.
