Texas Caviar

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Made this recipe for a pot luck at work and everyone loved it! Super easy and really tasty!

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This is pretty close to the Threadgill's offering I remember. I'd reduce the onions next time, though, and maybe add more black-eyed peas. Be careful with the Cajun seasoning because most of them are very salty. If you want more kick, add cayenne (I did, and it really helped 1/4 teaspoon at a time until you're happy. Lastly, we think the flavor was greatly improved with more time to blend, say 48 hours or so.

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This recipe as is isn't really anything really great and doesn't make any of my friends or family ask for more. However.....If you really want to make a "caviar" to remember..... Use two cans, drained and rinsed of black-eyed peas, one can, drained and well rinsed of black beans, add the onions, minced garlic to taste, one seeded and minced jalapeno pepper, (two if you're daring or if the peppers are small a pint of cherry tomatoes cut in half, some green onions finely minced, and pour an 8 oz bottle of zesty Italian dressing over the whole thing. Let set in the refrigerator for a couple of hours. Garnish with a couple of cherry tomatoes, some avacado, chopped, and cilntro. Serve with those chips shaped like scoops. Your guests will LOVE this any time of the year!

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Easy and tasty dip to get those 'good luck' black-eyed peas in for the New Year. I served it with Fritos and usesd Ro-Tel instead of the fresh tomatoes and peppers.

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This is a very simple appetizer. Taste great and goes along way.

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I have eaten this recipe at the restaurant and it is the BEST I have ever eaten. The success of making it at home is greatly determined by the brand and freshness of the Cajun seasoning that is used.