Recipe

Texas Caviar From The Cowgirl Hall Of Fame Restaurant Recipe

Add Step-by-Step Photos	S_kat / All my dishes 1 year, 10 months ago Is it a side salad, a dip for chips, a topping for tacos or fine fare to press into a panini? Does it really matter when it tastes this good? (best to let sit one day for flavours to come together) Discovered at RecipeZaar from the fabled 'MeanChef".... More Prep:30m Servings:12	S_kat
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Ingredients

3 (16-ounce) cans black-eyed peas, drained and rinsed of all juice

1 jar chopped pimiento, juice included

1 bunch scallions, thinly sliced, green part only

1 tablespoon fresh oregano

1/2-1 tablespoon Tabasco or other hot sauce

1 tablespoon Worcestershire sauce

1 teaspoon black pepper

1/2 bunch parsley, chopped

3 fresh jalapeno chilies, chopped

1 large firm ripe tomato, chopped

1 cup oil-and-vinegar vinaigrette

1 green bell pepper, finely chopped

3 cloves fresh garlic, pressed or minced

Directions

In a large bowl, stir all ingredients very well.

Refrigerate for at least 4-6 hours, preferably overnight, in a covered container. Remember - the longer it sits, the better it gets!

Serve with tortilla chips as an appetizer, or by itself as a lively side dish.

NOTE: In colder months, canned diced tomatoes may be substituted for fresh.

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Comments

linebb956 1 year, 2 months ago said:
I make this up and keep in frig... Use it for all you listed, plus top a taco salad with it.. or a regular salad... It's just good!

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Alterations

bluemooonie 1 year, 6 months ago said:
I make a sort of quickie version of this too, when I want to bring something extra at a party. I use 1 can of black eyed peas and 1 can of white hominy. I mix in a drained can of spicy rotell (if i can find it) and 1 bottle of zesty Italian dressing (or however much you need of it). Put some cilantro on top and its done in about five minutes :) I do also usually chop up some onions and put them on top too.

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