Texas Caviar

  • Level: Easy
  • Total: 3 hr 15 min
  • Prep: 15 min
  • Inactive: 3 hr
  • Yield: 6 servings
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Two 15-ounce cans black-eyed peas, drained and rinsed

1/4 red onion, finely chopped

1/4 cup roughly chopped fresh parsley

1/4 cup red wine vinegar

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

2 plum tomatoes, seeded and chopped

1 small red bell pepper, seeded and finely chopped 

1 jalapeno, seeded and finely chopped 

Dash hot sauce, such as Tabasco 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

Tortilla chips, for serving


  1. Combine the black-eyed peas, red onions, parsley, vinegar, oil, garlic, tomatoes, bell peppers, jalapeno peppers and hot sauce in a bowl. Season with salt and pepper. Cover with plastic wrap and refrigerate at least 3 hours and up to 24 hours. Serve with tortilla chips.
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