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Texas Caviar Recipe

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This recipe for Texas Caviar, by , is from The Ketterhagen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Gates
Added: Saturday, August 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (15.5oz) can black-eyed peas, drained
1 (11 oz) can Shoepeg (white) corn, drained
1 small can diced black olives
1 bunch green onions, diced
1 small green pepper, diced
3 Roma tomatoes, diced
1 (8 oz) bottle Zesty Italian dressing

Directions:
Directions:
Mix ingredients together and refrigerate 2 hours (minimum) or overnight. Serve with Tostitos scoops or any other tortilla chips.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This one came from Jane Merten (the other Suzie Homemaker I know), so you know it's good. You can substitute black beans for the black-eyed peas and it's just as good.

 

 

 

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