Recipe courtesy of Clarence Wheeler

Texas Caviar

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  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Inactive: 12 min
  • Yield: 6 servings
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1/2 cup vegetable oil

1/2 cup apple cider vinegar

3 cloves garlic, minced

1/3 cup chopped red onion

1/3 cup chopped celery

1/2 teaspoon black pepper

3 to 4 shakes hot red pepper sauce

Two 15.8-ounce cans black eyed peas, drained and rinsed well


  1. Combine all ingredients except peas. Pour mixture over the peas and toss gently. Refrigerate overnight. Toss before serving. Can be held for up to a week.